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Spaghetti Squash Lasagna

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Servings :14 Slices
Prep Time40 mins
Cook Time1 hr
Total Time1 hr 40 mins



  • 6-8 Pound Large Spaghetti Squash Flesh included. This should be about 2 small spaghetti squash, or 1 large.
  • Mild Tasting Oil (see notes below)


  • 1 Pound Italian Sausage casing removed
  • 1 Yellow Onion chopped finely
  • 4 Garlic Cloves minced
  • 2 - 24 Ounce Jars of Low Carb Spaghetti Sauce OR, no sugar added marinara
  • 2 Teaspoons Oregano dried
  • 1 Teaspoon Fresh Basil dried
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Black Pepper
  • 32 Ounces Ricotta Cheese
  • 1 Large Egg
  • 2 Cups Parmesan Cheese divided
  • 4 Cups Mozzarella Shredded divided
  • 1 Cup Fresh Basil Chopped



  • Preheat oven to 400 F.
  • Cut spaghetti squash is half and scoop the seeds from the center using a spoon.
  • Brush the cut side of each half with vegetable oil, and place on a rimmed baking sheet cut side down.
  • Bake in preheated oven for 30-40 minutes, or until your squash is done once the squash is fork-tender.
  • Run a fork through the flesh of the spaghetti squash to form "noodles".


  • While squash is cooking, cook meat in a large skillet over medium-high heat, breaking up with the back of your spoon as it cooks. Cook until no pink is left.
  • Place cooked meat on a paper towel-lined plate and set aside.
  • Carefully remove excess fat from skillet using paper towels.
  • Add vegetable oil and onions. Cook until soft, about 10 minutes.
  • Add garlic and cook until fragrant, about 2 minutes.
  • Remove skillet from heat, and stir in the pasta sauce and meat.
  • In a large bowl, combine the oregano, basil, salt, pepper, ricotta, egg. Plus 1 cup of parmesan and 2 cups of mozzarella.
  • Add the red sauce to your ricotta combo, and stir to combine.
  • Add spaghetti squash noodles, and toss to evenly coat the noodles.


  • You can bake this dish 1 of 2 ways:
    1. In the spaghetti squash shell.
    To do this, you'll want to scoop the filling into the spaghetti squash shells and sprinkle the remaining cheese (1 cup parmesan, 2 cups mozzarella) on top.
    There will be more filling than you can fit in the shells -- I like to bake this in a separate 8x8 casserole dish.
    Bake in preheated oven for 30 minutes.
    2. In a casserole dish.
    Spread the filling into a 9x13 pan in an even layer. Sprinkle the top with remaining cheese (1 cup parmesan, 2 cups mozzarella).
    Bake in preheated oven for 45 minutes.
  • Bake in your preheated oven. If using the shells, these will bake for 30 minutes. If using the casserole dish, it will take closer to 45 minutes.
  • You'll know your lasagna is done once the top is golden brown and the dish is heated through.
  • Allow lasagna to cool slightly before serving, and enjoy!

Lindsey's Tips

Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.


Calories: 440kcal | Carbohydrates: 15g | Protein: 26g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 107mg | Sodium: 905mg | Potassium: 369mg | Fiber: 2g | Sugar: 5g | Vitamin A: 906IU | Vitamin C: 5mg | Calcium: 504mg | Iron: 2mg
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