Spaghetti Squash Lasagna Casserole Low Carb
Indulge in the ultimate comfort food makeover with this Spaghetti Squash Lasagna Casserole—a low-carb, high-flavor twist on a classic! This dish layers tender, roasted spaghetti squash in place of pasta with rich marinara sauce, savory Italian sausage, creamy ricotta, and a golden, bubbly topping of mozzarella and Parmesan cheese. Bursting with garlic, Italian seasoning, and fresh basil, this casserole delivers all the hearty, cheesy satisfaction of traditional lasagna without the carbs. Perfect for meal prep or a cozy family dinner, this gluten-free recipe is easy to make and ready to brighten your week with its irresistible flavor and nutritious ingredients!
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Recipe Information
Ingredients
- 1 large Spaghetti squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic, minced
- 1 pound Ground Italian sausage (or lean ground beef)
- 2 cups Marinara sauce (sugar-free or low-carb)
- 1 cup Ricotta cheese
- 1 large Egg
- 0.5 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 2 tablespoons Fresh basil (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash cut-side down on a baking sheet and roast for 40-50 minutes, or until the flesh is tender and can be shredded with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the ground Italian sausage (or ground beef) to the skillet, breaking it up with a spoon. Cook until fully browned.
Stir in the marinara sauce and simmer for 5 minutes. Remove from heat and set aside.
In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, 1/2 cup of mozzarella, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and Italian seasoning, mixing until smooth.
Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Place the strands in a clean kitchen towel and gently press out any excess moisture.
Lower the oven temperature to 375°F (190°C).
In a 9x13-inch baking dish, spread a thin layer of the meat and marinara sauce on the bottom.
Layer half of the spaghetti squash strands over the sauce.
Spread half of the ricotta cheese mixture over the squash, followed by another layer of the meat sauce.
Repeat the layers: remaining spaghetti squash, ricotta cheese mixture, and the rest of the meat sauce.
Top with the remaining 1.5 cups of shredded mozzarella cheese.
Bake in the oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
Optional: Broil for 2-3 minutes to achieve a golden, bubbly cheese topping.
Let the casserole rest for 10 minutes before serving.
Garnish with fresh basil, if desired, and enjoy!
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 2477 mg | 108% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 19.4 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 599 mg | 46% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1230 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
