Spaghetti Squash Lasagna has all of the satisfying richness of a classic lasagna, so it’s perfect anytime you are craving comfort food.
Spaghetti Squash Lasagna has all of the flavors of lasagna but the spaghetti squash lightens up the meal. This version leaves you feeling good when the meal is over.
Sometimes my youngest kids, pasta-lovers aged 4, 6, and 10, protest if I use spaghetti squash in lieu of regular pasta, so I usually scoop some noodles separately onto their plate too (my favorite types of pasta for my kids are from the Banza brand, which is made from chickpeas). So everyone leaves the table happy.
I love that this recipe puts a spin on traditional lasagna and creates a delicious recipe that the whole family enjoys. Low carb lasagna never tasted so good!
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This easy low carb and keto friendly recipe is also gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
Be sure to check out my Air Fryer Delicata Squash and this Keto Yellow Squash Casserole for more yummy and simple squash recipes. Or try Baked Spaghetti Squash Boats.
Ingredients
Spaghetti Squash – Spaghetti squash is a delicious vegetable that can be used as pasta. It’s got a great flavor and texture, plus it makes for an excellent alternative to traditional noodles.
Marinara Sauce – Marinara sauce is a tomato based sauce that goes great in Italian dishes! Check out my easy recipe to make keto marinara sauce without added sugar.
Ground Turkey – Ground Turkey is a great choice for a healthy meal. It’s packed with flavor and is cheaper than ground beef.
Mozzarella Cheese – Mozzarella is one of the key ingredients I use when making this dish. It’s rich and creamy but it still has a pleasantly tangy flavor.
Ricotta Cheese – Ricotta is a traditional Italian cheese made from cow, sheep, or goat’s milk. It is smooth and creamy, and I love eating it plain by the spoonful.
Garlic Salt – Garlic salt is a perfect addition to meat dishes or vegetables. You can make your own basic garlic salt by mixing some kosher salt with garlic powder.
Baby Spinach – Baby spinach has a very mild flavor and works great in salads and added to casseroles.
How to Make Spaghetti Squash Lasagna
This low carb spaghetti squash casserole is easier than you think. Once you have the spaghetti squash prepared it only takes a few minutes.
Step One: Cook the spaghetti squash by baking at 450.
Step Two: Grease a large baking dish. Put the cooked squash into the prepared casserole dish.
Step Three: Top the cooked spaghetti squash with keto marinara sauce and browned meat.
Step Four: Top the meat sauce with mozzarella cheese and ricotta cheese. I like to salt the cheese because these are both very mild.
Step Five: Bake the spaghetti squash lasagna casserole until it is hot and the cheese is browned and bubbly.
Optional: Tuck some baby spinach leaves into the gaps. Return to the oven for a minute or two to soften the spinach.
Substitutions
Cottage cheese – You can also use cottage cheese in place of ricotta cheese.
Italian seasoning – Adding this seasoning to the meat mixture is a great way to enhance the flavor.
Variations
Vegetarian – You can omit the ground turkey or sub in chopped sauteed vegetables like a combo of onion, garlic, eggplant, and zucchini to make this meatless.
Meat – Ground beef, ground chicken, ground Italian sausage, ground pork, or a combination of a couple of those also taste great. You could even add some Air Fryer Chicken Meatballs.
Fresh Basil – Tear up a handful of fresh leaves and layer them when you add the sauce for a vibrant flavor. And then garnish the top with some julienned basil as well.
Fresh Tomatoes – I love replacing some of the tomato sauce with fresh grape tomatoes. They pop in your mouth when you eat them.
Kale – Switch out the baby spinach for baby kale.
White Lasagna – Use alfredo sauce in place of the marinara. Alfredo sauce normally has less carbs as well since tomatoes have natural sugars.
Spice – Red pepper flakes are a great way to turn up the spice level. Just mix a pinch into the sauce before adding it.
Common Questions
If you’ve tried spaghetti squash before, and either found it too time-consuming to prepare or too bland for your tastes, give it another shot with my method. The preparation I recommend cuts the cooking time in half and leaves you with long, caramelized, flavorful noodles that taste nothing like the soggy, tasteless spaghetti squash you may have had in the past.
To make it easier to cut winter squash, simply poke some holes in it with a fork and then pop it in the microwave for a minute or two. It begins to steam and soften the skin.
Another great way to have perfect al dente spaghetti squash is to air fry it. Yes, you can cook spaghetti squash in your air fryer! Check out my post on air fryer spaghetti squash for complete instructions.
If you’re looking enough to have leftovers after the first time that you make it, just let the mixture cool down to room temperature, and then store those leftovers in an airtight container. You can then reheat the leftovers in the oven the next day, or in the microwave for a short time on medium heat.
Sure! You can prep the squash halves and bake them ahead of time, then store them in the fridge until you’re ready to combine them with the other flavors of lasagna. This is an easy way to save time when making this healthy lasagna and do a little bit of the prep work ahead of time.
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Spaghetti Squash Lasagna
This Spaghetti Squash Lasagna recipe has the satisfying richness of a classic lasagna. Easy to make, low carb, & keto!
Ingredients
- 1 2-3 lbs spaghetti squash
- 1 lb ground turkey
- 1.5 cups marinara sauce no sugar added
- 1 teaspoon garlic salt divided
- 15 oz ricotta
- 6 oz fresh mozzarella
- 3 cups baby spinach optional
Instructions
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Preheat oven to 450 to cook the spaghetti squash. This high temperature will significantly reduce the cooking time as well as eliminate excess moisture and help caramelize the squash.
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Cut the spaghetti squash into thirds crosswise through the middle (not from base to stem) so you end up with three rounds. This enables you to get longer “spaghetti” strands from the squash after cooking, because the strands naturally run around the middle of the squash, rather than from stem to base.
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Remove the seeds by using a knife or spoon to separate them from the flesh of the squash. Place squash rounds on a greased baking sheet and sprinkle with salt. You can trim a portion from the base and the stem, too, so you can lay the pieces flat.
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Place baking sheet in the oven on the middle rack and roast for 30-40 minutes, until squash is tender when pierced with a knife. Let cool.
Lasagna Assembly
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While squash cools, cook the turkey in saute pan over medium-high heat until browned and cooked through. Add marinara to pan and mix.
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When squash cools enough to handle it, use a fork to remove strands from the rind. Separate stands so they become “spaghetti-like” and then transfer them to the greased casserole dish, spreading to cover the bottom. Sprinkle with half the garlic salt. Top with meat sauce. Drop spoonfuls over ricotta over the dish, and alternate with rounds of mozzarella so most of the casserole is covered with cheese. Sprinkle with the other half of the garlic salt.
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You can store the casserole at this point to be baked later, or you can bake immediately. When you’re ready to bake, preheat oven to broil. Place casserole under the broiler for 5-10 minutes until cheese begins to brown. Remove casserole from oven and tuck baby spinach leaves into the casserole between cheese (if spinach is added earlier, it will wilt too much). Return casserole to broiler for one more minute until spinach softens.
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Remove casserole from oven and let cool for 15 minutes. Enjoy! The lasagna is great leftover too.
Notes
Marinara Sauce: always check the ingredients for added sugar or make your own keto marinara sauce.
Nutrition
Calories: 257Carbohydrates: 10.3gProtein: 25.4gFat: 13.3gSaturated Fat: 7.6gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 3.7gTrans Fat: 0.1gCholesterol: 75.1mgSodium: 269.4mgPotassium: 477.6mgFiber: 2gSugar: 4gVitamin A: 1611IUVitamin C: 7.6mgCalcium: 259mgIron: 1.7mg
Originally Published December 10, 2017, as a guest post by Jenny of A Thing Shared. Revised and Republished June 10, 2024.