Quick Description
This Keto Lasagna with Spaghetti Squash is a healthy, low-carb twist on traditional lasagna. It features roasted spaghetti squash strands, ground turkey, ricotta, mozzarella, marinara sauce, and fresh spinach, all baked to perfection under the broiler. It’s a delicious and satisfying meal!
Servings & Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Ingredients List
- 3 to 4 lbs spaghetti squash
- 1 lb ground turkey
- 25 oz marinara sauce (no sugar added)
- 15 oz ricotta cheese
- 6 oz fresh mozzarella, sliced
- 2 to 3 cups baby spinach
Instructions
Roast the Spaghetti Squash:
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Preheat the Oven:
- Preheat your oven to 450°F (232°C) to roast the spaghetti squash. This high temperature reduces cooking time and helps caramelize the squash while removing excess moisture.
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Prepare the Squash:
- Cut the spaghetti squash into 3–4 equal sections, crosswise through the middle. This will give you longer “spaghetti” strands as the strands run around the middle, from stem to base.
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Roast the Squash:
- Place the squash on a baking sheet and roast in the preheated oven for 30–40 minutes, or until the squash is tender when pierced with a fork.
- Once done, remove from the oven and let it cool.
Prepare the Ground Turkey:
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Cook the Turkey:
- While the squash cools, heat a saute pan over medium-high heat.
- Add the ground turkey and cook, breaking it apart with a spatula, until browned and fully cooked through, about 7–10 minutes.
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Add Marinara Sauce:
- Stir in the marinara sauce to the cooked turkey and mix thoroughly. Let it simmer for 2–3 minutes to combine the flavors.
Assemble the Casserole:
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Prepare the Spaghetti Squash:
- Once the squash is cool enough to handle, use a fork to scrape the strands from the rind. The strands should resemble “spaghetti.”
- Transfer the squash strands to a greased casserole dish, spreading them evenly over the bottom.
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Layer the Lasagna:
- Spoon the turkey and marinara mixture evenly over the squash strands.
- Drop spoonfuls of ricotta cheese over the mixture and top with sliced mozzarella rounds, covering most of the casserole with cheese.
Bake the Casserole:
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Bake or Store for Later:
- At this point, you can either bake the casserole immediately or store it in the fridge to bake later.
- If baking immediately, preheat the oven to broil.
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Broil the Casserole:
- Place the casserole under the broiler for 5–10 minutes, or until the cheese is golden brown and bubbly.
- Keep an eye on the casserole to prevent burning.
Add Spinach and Serve:
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Add Spinach:
- Once the casserole is baked, remove it from the oven.
- Gently tuck baby spinach leaves into the casserole between the cheese layers.
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Serve:
- Let the casserole sit for a few minutes before slicing. Serve warm and enjoy!
Additional Notes
- Make-Ahead Option: You can prepare the casserole up to the point of baking and store it in the fridge for up to 1 day before broiling.
- Vegetable Substitutes: If you prefer other veggies, you can add zucchini or mushrooms to the meat mixture for added flavor and texture.
- Dairy-Free Option: Use dairy-free ricotta and dairy-free mozzarella if you prefer a dairy-free version of this dish.
Dietary Info
- Keto-Friendly
- Low-Carb
- Gluten-Free
- High-Protein
- Vegetarian Option (without turkey)
Ingredient Details & Substitutions
- Ground Turkey: You can substitute ground chicken or ground beef for the turkey, depending on your preference.
- Marinara Sauce: Make sure to use sugar-free marinara sauce to keep this dish low-carb. Alternatively, you can make your own sauce with tomato paste, garlic, olive oil, and Italian herbs.
- Cheese Substitutes: If you don’t have ricotta, you can substitute with cottage cheese for a similar texture, or use cream cheese for a richer flavor.
Recipe Variations & Serving Suggestions
- Add More Cheese: For extra cheesy goodness, sprinkle some parmesan cheese over the top before broiling.
- Meatless Option: Omit the turkey and add more vegetables like spinach, bell peppers, or zucchini for a meatless version.
- Serve with a Salad: Pair with a side salad or roasted vegetables for a complete meal.
Storage & Make-Ahead
- Refrigerate: Leftovers can be stored in an airtight container in the fridge for 3–4 days.
- Reheat: Reheat in the oven at 350°F for 10–15 minutes or in the microwave until heated through.
- Freeze: This casserole freezes well for up to 1 month. Let it thaw overnight in the fridge before reheating.
Nutrition (Per Serving)
- Calories: 400 kcal
- Protein: 30 g
- Fat: 25 g
- Carbs: 10 g
- Net Carbs: 7 g
- Fiber: 3 g
FAQs
Q: Can I use a different squash?
Yes, you can substitute butternut squash or acorn squash for the spaghetti squash, though the texture will differ.
Q: Can I make this ahead of time?
Yes! You can assemble the casserole and refrigerate it before baking. When you’re ready to cook, just broil as directed.
Q: How can I make this even more filling?
You can add a layer of cauliflower rice or shredded zucchini for extra bulk without adding too many carbs.
Optional Personal Story
This Keto Lasagna with Spaghetti Squash became a go-to dish in my home when I was craving lasagna but wanted a healthier, low-carb option. The squash works perfectly as a noodle replacement, and the turkey and cheese give it the rich flavor of traditional lasagna without all the carbs!
Call-to-Action
Try this Keto Lasagna with Spaghetti Squash for your next dinner! It’s an easy and healthy twist on classic lasagna that will leave you satisfied without the carbs.
