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Ultimate Tender Spaghetti Squash Lasagna Casserole

A thick, layered slice of spaghetti squash lasagna topped with meat sauce and ricotta cheese.
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A low-carb, gluten-free alternative to classic lasagna using tender spaghetti squash strands layered with rich meat sauce and creamy cheese filling. This recipe delivers comfort food flavor with fewer carbohydrates.

Ingredients

Scale
  • 2 medium spaghetti squash
  • 1 tablespoon olive oil
  • 1 pound ground turkey or lean ground beef
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • 24 ounces jar marinara sauce
  • 15 ounces ricotta cheese (or cottage cheese for higher protein)
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Cut each spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with half the olive oil, sprinkle with salt and pepper. Place cut-side down on a baking sheet.
  2. Roast the squash for 30 to 40 minutes, or until tender when pierced with a fork. Remove from oven and let cool slightly. Scrape out the strands with a fork, ensuring they are dry. Set aside.
  3. While the squash roasts, prepare the filling. Heat the remaining olive oil in a large skillet over medium heat. Add the ground meat and cook until browned. Drain any excess fat.
  4. Add the minced garlic, Italian seasoning, and red pepper flakes to the meat. Cook for one minute until fragrant. Stir in the marinara sauce. Simmer for 5 minutes.
  5. In a medium bowl, combine the ricotta cheese, egg, 1/2 cup Parmesan cheese, salt, and pepper. Mix well to create the cheese layer.
  6. Reduce the oven temperature to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  7. Spread a thin layer of meat sauce on the bottom of the prepared dish.
  8. Layer one-third of the spaghetti squash strands over the sauce. Top the squash with half of the ricotta mixture, spreading it evenly. Sprinkle with one-third of the mozzarella cheese.
  9. Spoon half of the remaining meat sauce over the cheese layer. Repeat the layers: squash, remaining ricotta, remaining mozzarella, and remaining meat sauce.
  10. Top the casserole with a final layer of spaghetti squash strands and sprinkle generously with extra Parmesan cheese.
  11. Bake for 25 to 30 minutes, or until the cheese is melted and bubbly. Let the casserole rest for 10 minutes before serving.

Notes

  • To prevent a watery lasagna, gently blot the spaghetti squash strands with paper towels after scraping them from the shell. This step is key for texture.
  • For a high-protein version, substitute the ricotta cheese with low-fat cottage cheese, blending it briefly in a food processor for a smoother texture.
  • You can prepare the sauce and squash a day ahead. Store components separately in the refrigerator.

Nutrition

Find it online: https://dishicious.com/spaghetti-squash-lasagna-recipe-low-carb/