This Spaghetti Squash Lasagna is the perfect healthy family dinner! This keto and gluten free lasagna is easy to meal prep and under 7 net carbs per serving!
Spaghetti Squash Lasagna
I am always a fan of recipes that offer easy ways to sneak in loads of veggies into my family’s diet, and I’m always a fan of lasagna! When we’re trying to lower our carbs, we love this Keto One Pan Lasagna, but I wanted to bulk it up a bit this time.
This Spaghetti Squash Lasagna has all of the cheesy goodness we love in traditional lasagna, but instead of noodles it has tender squash, sliced zucchini and fire roasted tomatoes!
This lasagna is naturally gluten free, and using a low-carb marinara means it’s low-carb and keto-friendly! It stores and reheats beautifully, making it the perfect meal prep comfort food, too.
Ingredients for Gluten Free Lasagna
Here’s a quick overview of what you’ll need for this healthy lasagna! For exact measurements and specific instructions, keep scrolling down to the printable recipe card.
- Italian sausage
- Veggies: Zucchini, Prepared Spaghetti Squash Noodles, Garlic
- Marinara (Rao’s low carb if keto)
- Sour Cream
- Cheeses: Cream Cheese, Mozzarella, Parmesan
- Italian seasoning
How to Make Spaghetti Squash Lasagna
First you’ll want to start by browning the Italian sausage in a large skillet and draining off any fat. Add the thinly sliced zucchini and cooked spaghetti squash noodles, then cook over medium low heat for about 5 minutes. Stir occasionally so that the zucchini will soften and any remaining moisture in the spaghetti squash will evaporate.
Next, add the drained can of tomatoes and stir in the low carb marinara sauce. Pour entire mixture into a greased 7×11 baking dish and set aside.
In a small bowl, combine the softened cream cheese, sour cream, garlic, Italian seasoning, and parmesan and mix will. Carefully spread this over the sausage mixture and top with the shredded mozzarella. Finally, bake for 25-30 minutes until the cheese has begun to brown. All the lasagna to rest at least 5 minutes before serving.
Can You Freeze Spaghetti Squash Lasagna?
The best way to freeze this lasagna is after assembling but before cooking. First wrap the entire dish with plastic wrap (pressing it gently down until it’s touching the lasagna to prevent freezer burn). Next, wrap it with aluminum foil (multiple layers protects better). You can freeze this up to six months, then allow it to thaw for a day in the fridge. Finally, cook according to directions.
You can freeze this after cooking (either as a whole or as individual portion sizes), but there may be some texture change with the cream cheese mixture. I still find it delicious, though, and the flavors are still fantastic. To reheat, simply thaw and microwave or bake covered until warmed throughout.
What to serve with lasagna
Often we can have lasagna without any sides at all simply because it’s packed full of nutrients (and we all tend to want as much as we can get!). However, adding some sides will definitely help it go further! We like to add roasted vegetables like Brussels Sprouts or Asparagus. These Cheesy Keto Breadsticks are made with zucchini and absolutely delicious! This Keto Antipasto Salad also has that great Italian flavor, some added protein, and a delicious vinaigrette.
Is Spaghetti Squash Lasagna good for Keto Meal Prep?
Yes, this is a great gluten free recipe for keto meal prep! It reheats wonderfully in the microwave or covered in the oven, so it’s a great leftover lunch option. You can store it (whole or in individual serving containers) in the fridge up to 4 days.
If you like to make freezer meals, this can be a great option, too. Simply prepare two lasagnas, and follow the freezing instructions for the second! This gives you dinner AND a delicious, healthy keto-friendly meal prepared for a busy week or a loved one who needs some help!
More healthy family dinner recipes:
- Easy Sicilian Chicken Soup (low carb + gluten free)
- Honey Mustard Chicken Sheet Pan Dinner (keto + low carb)
- Taco Spaghetti Squash Casserole (keto + low carb)
- Keto Tuna Zoodle Casserole
Looking for more vegetable-packed recipes? Check out this list of 20+ of the BEST Zucchini Recipes!
- 1 pound Italian sausage, browned and drained
- 1 cup zucchini, thinly sliced
- 2 cups prepared spaghetti squash noodles, packed (*see notes for step-by-step guide)
- 1 (15 ounce) can fire roasted tomatoes, drained
- 1 cup marinara (Rao's low carb if keto)
- 4 ounces cream cheese, softened
- 1/3 cup sour cream
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 1/2 cup grated parmesan
- 1 cup shredded mozzarella
- Preheat the oven to 350 degrees F.
- In a large skillet brown the Italian sausage and drain off any fat. Add the thinly sliced zucchini and spaghetti squash noodles and cook over medium low heat for 5 minutes, stirring occasionally. This will help soften the zucchini and cook off any moisture remaining in the spaghetti squash.
- Add the drained tomatoes and low carb marinara, then pour into a greased 7x11 baking dish.
- In a small bowl combine the cream cheese, sour cream, garlic, Italian seasoning and parmesan. Carefully spread over the sausage mixture. Top with the shredded mozzarella.
- Bake for 25-30 minutes until the cheese has begun to brown. Allow the casserole to rest at least 5 minutes before serving.
- If you have never cooked spaghetti squash before, check out this step-by-step guide for preparing spaghetti squash.
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Nutrition Information:Yield: 6 Serving Size: 1 1/4 cup
Amount Per Serving: Calories: 453Total Fat: 36gCholesterol: 90mgSodium: 1008mgCarbohydrates: 8.2gNet Carbohydrates: 6.3gFiber: 1.9gSugar: 4gProtein: 22g