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–+ servings
overhead shot of large pot filled with lasagna skillet and fresh basil
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5 from 4 votes

Low Carb Lasagna Skillet

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!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Italian
Diet: Diabetic, Gluten Free
Servings: 6 servings
Calories: 361kcal
Author: Denise Bustard

Ingredients

  • 1 lb lean ground beef note 1
  • 4 cups spaghetti squash cooked & shredded; note 2
  • 1 jar marinara sauce 650 mL/ 22 oz; note 3
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ cup ricotta drain extra moisture
  • 1 cup mozzarella shredded
  • fresh basil to garnish

Instructions

  • Cook beef - Heat oven to 425°F. Cook beef over medium heat 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 carefully blot up extra grease or fat from the pan.
  • Combine - 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 over medium heat for 3 or so minutes, until heated through.
  • Bake - 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.
  • Serve - Using oven mitts, carefully remove the skillet from the oven. Serve with fresh basil.

Video

Notes

  1. you can swap for ground turkey
  2. find our recipe for Instant Pot and oven baked spaghetti squash
  3. if you are keto or strict low carb, seek out a low carb marinara sauce such as Rao's.
  4. nutritional info was calculated with Rao's marinara sauce
  5. replacing spaghetti squash with zucchini noodles works out to only 4 g net carbs
Storage 
  • Fridge - store in an air-tight container in the fridge for up to 4 days. 
  • Freezer- we have not tried and are unsure how this recipe will freeze/thaw
  • Reheat - heat until steaming hot in the microwave and enjoy.

Nutrition

Serving: 1/6 of batch (note 4) | Calories: 361kcal | Carbohydrates: 11g | Protein: 25g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 725mg | Potassium: 114mg | Fiber: 2g | Sugar: 6g | Vitamin A: 765IU | Vitamin C: 13.2mg | Calcium: 220mg | Iron: 2.7mg