This low carb lasagna skillet replaces noodles with spaghetti squash. So simple to throw together on a weeknight, and easy prep ahead and reheat for easy lunches!
Lasagna might just be one of my all-time favorite meals! The cheese, the sauce, the noodles, the CHEESE. I am so happy to find some lighter lasagna recipes (like this Zucchini Noodle Lasagna, and these Lasagna Stuffed Portobellos) that help us fit it into our healthy lifestyle.
And today we’re using spaghetti squash as a noodle replacement! Not only is it easier to put together than a traditional lasagna recipe, but it is lighter with only 9 grams net carbs per serving.
Reasons you’ll love this low carb lasagna skillet
- it’s so much quicker to throw together than a traditional lasagna (especially if you pre-cook your spaghetti squash)
- it’s lighter but still has those same delicious lasagna flavors
- you can prep it ahead and reheat for easy meal prep lunches
How to make it
This low carb skillet lasagna recipe replaces the noodles with spaghetti squash. I recommend cooking your spaghetti squash in the Instant Pot for the quickest method, but you can also bake it in the oven.
- In a large oven-proof skillet, cook your lean ground beef. Drain the fat/liquid.
- Add in marinara sauce (look for a low carb brand like Rao’s if you are keto), spaghetti squash, and spices. Cook for a few min.
- Dollop with ricotta. Sprinkle with mozzarella.
- Place in the oven and bake for 5 min until cheese melts.
Can I make a lasagna skillet with regular noodles?
Probably, although I have not tried. I would pre-cook them, drain, and then stir them in.
Can I swap the spaghetti squash for another veggie noodle?
YES! I would swap for an equal volume of spiralized zucchini, or butternut squash. You don’t need to pre-cook the zucchini noodles as they cook quickly in the sauce, but I would pre-cook the butternut squash noodles by sautéing or lightly steaming before stirring in.
Can I freeze this recipe?
It *may* freeze if you only cook your spaghetti squash to al dente. If I were to freeze this recipe, I would stir together the ingredients, and skip the oven step.
How long does this recipe?
This recipe does get a little bit ‘liquidy’ as it sits in the fridge. To minimize liquid, strain your ricotta and make sure to strain off any extra liquid from your spaghetti squash. If prepared this way, this spaghetti squash lasagna keeps well and workes great as a meal prep lunch. Refrigerate for up to 4 days, and heat in the microwave until steaming hot.
Serve it with
Spaghetti squash lasagna is really a meal on its own, but you could also serve it with:
- garlic bread (if you are not low carb)
- a simple salad like this Staple Kale Salad
- a salad drizzled in this Balsamic Vinaigrette or this Balsamic Reduction
- I used my LARGE & deep 12 1/2-inch stainless steel skillet; make sure you use a large, oven-safe one!
- strain your ricotta and spaghetti squash (if necessary) to prevent excess liquid from accumulating in this recipe
- looking for more low carb recipes? Check out: Eggplant Lasagna and Turkey Zucchini Noodle Lasagna
Low Carb Lasagna Skillet
- 1 lb lean ground beef
- 4 cups spaghetti squash (cooked & shredded)
- 1 jar marinara sauce (650 mL/ 22 oz)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 cup ricotta (drain extra moisture)
- 1 cup mozzarella (shredded)
- fresh basil to garnish
- Heat oven to 425°F.
- Cook beef in a deep 12-inch oven-safe skillet, breaking it up with a spatula. Cook until no pink remains, roughly 8 minutes.
- Use a paper towel to blot up extra grease or fat from the pan.
- Add the cooked spaghetti squash, marinara sauce, basil, oregano and salt. Stir to combine (tongs make it easier to mix the spaghetti squash in with the sauce/beef). Cook for 3 or so minutes, until heated through.
- Dollop the ricotta over the skillet, then sprinkle with cheese.
- Place the skillet in the heated oven for 5 or so minutes, until sauce bubbles and cheese is melted.
- Using oven mitts, carefully remove the skillet from the oven.
- Serve with fresh basil.
- Store in sealed containers in the fridge for up to 4 days.
- Heat until steaming hot in the microwave and enjoy.