Spaghetti Squash Lasagna
This Spaghetti Squash Lasagna is the perfect keto-friendly healthy family dinner! You'll love this gluten free lasagna--Easy to meal prep and under 7 net carbs per serving!
Ingredients
Filling Ingredients
- 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)
- 15 ounces canned fire roasted tomatoes drained
- 1 cup marinara Rao's low carb if keto
Topping
- 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
Instructions
- 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.
Notes
- If you have never cooked spaghetti squash before, check out this step-by-step guide for preparing spaghetti squash.
- Each serving has 6.3 net carbs.
Nutrition
Serving: 1.25 cupCalories: 453kcalCarbohydrates: 8.2gProtein: 22gFat: 36gCholesterol: 90mgSodium: 1008mgFiber: 1.9gSugar: 4g
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