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Spaghetti squash lasagna casserole in a glass baking dish.
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4.75 from 20 votes

Cheesy Italian Style Spaghetti Squash Lasagna Casserole

Cheesy, spaghetti squash lasagna casserole is beyond delicious. Even better? It's high protein, low carb, low calorie and gluten free! A healthier way to enjoy a timeless, Italian classic.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Casserole, Cheesy, Gluten Free, Healthy Dinner, High Protein, Keto Friendly, Low Calorie, Low Carb, Spaghetti Squash Lasagna
Servings: 9
Calories: 234kcal
Author: Stacey Adams

Ingredients

  • 1 small spaghetti squash *3-4 lbs.
  • 1 cup water

Meat/Bolognese Sauce

  • 1 lb ground beef * I use 93/7% *see note below
  • 1 & ½ teaspoons minced garlic *see note below
  • 1 14.5 ounce can petite diced tomatoes
  • 1 10 ounce can tomato sauce
  • 2 tablespoons tomato paste
  • 2 teaspoons Italian seasonings
  • ½ teaspoon salt
  • ½ teaspoon ground pepper

Cheese Topping & Mixture

  • 1 cup low fat cottage cheese
  • ½ cup low fat ricotta cheese
  • 1 & ½ cups shredded mozzarella *divided (half for mixture, half for topping)
  • 1 large egg
  • 2 teaspoons Italian seasonings
  • ½ teaspoon ground pepper

Optional Topping

  • Fresh chopped parsley & parmesan cheese

Recipe notes:

Ground beef: you can also substitute ground turkey, chicken or Italian sausage!
Minced garlic: I always keep a jar of minced garlic in my refrigerator. It's a huge time saver. I love garlic but don't always want to mince by hand, this is a great alternative!

Instructions

  • Preheat oven to 400°F. Cut spaghetti squash in half lengthwise, remove seeds and pulp.
  • Measure 1 cup of water into a large baking dish. Place squash halves hollow side down in the pan, cover with aluminum foil and bake for 30-40 minutes, until tender. (*If you prefer to cook your squash in the crockpot or instant pot, this will also work fine).
  • While squash is baking, make your meat sauce. Brown hamburger over medium low heat and drain excess fat.
  • Add minced garlic to the meat, mix together and sauté for 30-60 seconds until aromatic. Now add your petite diced tomatoes (with juices), tomato sauce and tomato paste. Mix well and set your sauce aside.
  • Now, to make your cheese mixture: combine cottage, ricotta and half of your mozzarella cheeses, egg, Italian seasonings and pepper in small bowl. Mix well and set aside.
  • Turn the oven off and remove squash. Allow it to cool until you can handle it comfortably, then use a fork to remove squash strands from shell.
  • When you are ready to start assembling your lasagna, turn the oven back on and preheat to 350°F.
  • Place half of the cooked spaghetti squash in an 8x8 baking dish to create the first layer. For the next layer, use half of your cheese mixture. For the 3rd layer, use half of your meat sauce. Repeat for 6 total layers!
  • Top with remaining shredded mozzarella cheese. and bake your assembled casserole for about 30-40 minutes, until bubbling.
  • Allow to cool for 10 minutes, serve and enjoy!

Nutrition

Serving: 1/9th of recipe (all values are approximate). | Sugar: 7.3g | Fiber: 2.1g | Calories: 234kcal | Fat: 8.5g | Protein: 28.5g | Carbohydrates: 12.5g