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Three Cheese Spaghetti Squash Lasagna Caserole, Keto Friendly

Easy Three Cheese Lasagna made with Spaghetti Squash, Keto Friendly, Low Carb. Paleo, Gluten free.
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Keto Entree
Cuisine: Italian
Servings: 6
Calories: 337kcal
Author: Angela Roberts

Ingredients

  • 2 cups quick tomato sauce recipe below
  • 1 spaghetti squash
  • 1 pound of ground meat or Italian sausage see notes
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 3/4 cup pecorino romano or parmesan
  • parsley
  • red chili flakes
  • salt
  • pepper

  • Quick Tomato Sauce
  • 1 can San Marzano Tomatoes
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1/4 onion

Instructions

  • Roast spaghetti squash
  • Soften spaghetti squash by microwaving for five minutes.
  • Or you can just cut in half, lengthwise.
  • Scrape out seeds and stringy parts.
  • Put face down in pot. Add water up to about 3 inches.
  • Roast for 40 minutes or until softened.

Make Tomato Sauce

  • Crush tomatoes with hand.
  • Heat olive oil.
  • Add onion and garlic.
  • Season with salt and pepper.
  • Cook uncovered for 30 to 40 minutes.

Make Ground Beef Mixture

  • Season meat with parsley, 1/4 cup grated pecorino cheese, salt and pepper.
  • Brown Meat. Drain grease if necessary.

Assemble Lasagna

  • Shred spaghetti squash with a fork.
  • Paper towel moisture off of squash.
  • Arrange in casserole dish or cast iron pan.
  • Toss with Sauce. You may not use all of the sauce, depending as to how much you have.
  • Arrange meat, ricotta cheese and mozzarella in various places in dish.
  • Bake for 30 minutes or until all cheese is melted.

Notes

You can use ground beef, loose Italian sausage or a mix of of beef/pork.
Net cabs: 7 with Six Servings

Nutrition

Calories: 337kcal | Carbohydrates: 9g | Fat: 20g | Fiber: 2g