A keto spaghetti squash lasagna casserole with ground beef is an easy low carb meal idea. It’s also a simple way to make the classic Italian dish gluten-free.
During a recent grocery store trip, I picked up a spaghetti squash. I knew it’d be perfect to use as a pasta replacement in a new low carb recipe to try for fall.
Although I wasn’t sure exactly what I’d make, I thought I'd try an easy baked dish with an Italian meat sauce. I ended up making this hearty keto lasagna for an easy family dinner.
Like my stuffed green pepper casserole, it’s an easy baked dish that’s simple to prepare for a busy weeknight meal.
You only need a few simple ingredients to make this spaghetti squash lasagna recipe.
The spaghetti squash is used to substitute the high carb lasagna noodles.
Ricotta and parmesan make up the soft cheesy layer in the casserole. If you don't like ricotta, use cottage cheese instead. Shredded mozzarella makes the perfect topping for cheesy goodness.
Ground beef is used but Italian sausage is a great alternative. Just make sure to avoid sweet sausage as it usually has some kind of sugar added.
Although you can make your own keto marinara sauce, I find store bought ones are more convenient. Commercially prepared marinara pasta sauce usually doesn't contain any added sugar. You can also mix Italian seasoning into canned tomato sauce if that's all you have.
Mixing an egg into the ricotta mixture helps bind the ricotta and parmesan cheese together.
Please note: Check out the recipe card at the bottom for a full list of ingredients with amounts used to make the recipe.
The first thing you’ll need to do is cook the spaghetti squash using the method you prefer. Then the strands of spaghetti squash are layered in with pasta sauce, meat, and cheese.
Cook Spaghetti Squash
I used to cut the spaghetti squash in half lengthwise and bake it cut side down on a baking sheet with a little water until tender. But there are a few other ways that are a bit easier.
If you have more time, it can be cooked whole in a slow cooker. But if you’re in a rush to make lasagna with spaghetti squash and don’t have a pressure cooker, the microwave method is the best option.
While the spaghetti squash is cooking, you’ll want to brown the ground beef by cooking in a large skillet over medium-high. Ground turkey, chicken, or sausage can also be used if desired. Or leave the meat out for a vegetarian lasagna.
I like to season the meat with things like chopped green pepper, garlic, and salt.
The cheese layer is made by combining ricotta cheese, parmesan cheese, and a large egg in a medium bowl. You'll also want to have a cup of shredded mozzarella ready to top off the casserole.
Assemble and bake
You can use either a 9×9-inch or 7×11-inch baking dish for the lasagna. A square 8×8-inch pan should work as well.
The cooked spaghetti squash noodles are spread into the bottom of the baking pan first. Then the ricotta cheese mixture is spread over them and the meat is sprinkled on top. The sauce is spread over the meat and topped off with a sprinkling of mozzarella.
It's then baked in the preheated oven until the mozzarella begins to brown. Baking time is about 25 to 30 minutes. The dish is very hot straight from the oven so you may want to let it cool down for 5 or 10 minutes before serving.
- Use a kitchen town to prevent watery spaghetti squash lasagna. Before using the cooked spaghetti squash, put it in a kitchen towel and squeeze out most of the water. Otherwise, your casserole may become runny.
- Spice it up! Sprinkle in a dash or two of red pepper flakes into the meat or tomato sauce.
- Make spaghetti squash lasagna boats. Just use each spaghetti squash shell half to make the dish in instead of a baking pan.
️ Serving suggestions
Before getting to the printable recipe, here are some questions people often ask about this keto lasagna. If you don’t see your question in this list, please leave it in the comments.
This spaghetti squash lasagna recipe makes plenty of servings so you’ll likely have leftovers. The best way to reheat single servings is the microwave. The time needed will vary, depending on the wattage. I find 50% power for about 1 to 2 minutes works well in my 900 watt microwave.
If you like to make your own freezer meals, this spaghetti squash bake can be prepared then placed in the freezer. Just be sure to assemble it into a pan that can go from the freezer to a hot oven.
There’s no need to thaw the uncooked frozen casserole. Simply remove the cover and bake in a preheated 350°F oven for about 45 minutes.
Each serving of this spaghetti squash lasagna has about 4 grams of total carbs (not net carbs). So even if you have a larger piece or even two servings, it shouldn’t be enough to kick you out of ketosis if you’re following a keto diet.
Did you know that spaghetti squash is also called vegetable spaghetti? I just learned that fact on an article at Wikipedia!
Here’s a few more low-carb casseroles to make with this tasty winter squash:
- Chicken Spaghetti Casserole is another easy dish to make on busy days.
- Cheesy Broccoli Casserole combines cheddar and broccoli for a simple main dish or side.
- Easy Chicken Tetrazzini Casserole is a great way to use up leftover meat from the night before.
What’s your favorite dish to make with these keto spaghetti noodles?
Spaghetti Squash Lasagna with Meat Casserole
- 1 small spaghetti squash cooked
- 1 ½ cups ricotta cheese
- ½ cup parmesan cheese
- 1 large egg
- 1 lbs ground beef browned (or sausage)
- 1 ½ cups marinara sauce
- 1 cup mozzarella cheese
- Scoop cooked squash out onto a clean kitchen towel. Squeeze out any excess water.
- Layer drained spaghetti squash strands on the bottom of a 9×9 baking pan.
- Mix ricotta and parmesan cheese with egg then spread mixture on top of squash.
- Layer meat over cheese mixture then pour sauce over.
- Top with mozzarella cheese.
- Bake at 350 degrees F for about 25 to 30 minutes.
Array ( [serving_size] => 1 [calories] => 309 [carbohydrates] => 4 [protein] => 21 [fat] => 22 [saturated_fat] => 11 [cholesterol] => 99 [sodium] => 513 [potassium] => 377 [fiber] => 0 [sugar] => 2 [vitamin_a] => 575 [vitamin_c] => 3.2 [calcium] => 259 [iron] => 2 [serving_unit] => square )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First published on November 30, 2011. Last updated on January 2, 2022 with higher quality images and additional recipe information.