Low Carb Lasagna

Do you ever feel the desire to cook a really good meal? Something that actually takes time and more than a handful of ingredients? I recently got the urge to cook and took full advantage of it and created something I have never made or eaten before. I've heard a lot of great things about spaghetti squash and using it as a low carb alternative to pasta, but I never found the time to actually make it. Now was my chance! I want to give you a heads up that this meal will take awhile to make, but I promise you it will be so worth the wait! This recipe was inspired by Low-Carb Mock Lasagna Spaghetti Squash Casserole from Kalyn's Kitchen.

Serving Size: 6-8
Prep Time: 30 minutes
Cook Time: 105 minutes



  1. Preheat oven to 400°F
  2. Microwave the spaghetti squash for 5 minutes
  3. Cut the spaghetti squash lengthwise
  4. Remove all seeds and pulp
  5. Brush the inside of the spaghetti squash with the Robusto Extra Virgin Olive Oil
  6. Sprinkle the spaghetti squash with Italian seasoning
  7. Bake for 1 hour
  8. While the spaghetti squash is baking, remove the casings of each hot turkey Italian sausage
  9. In a frying pan, cook the loose sausage until it is completely browned
  10. Drain the excess grease from the cooked sausage and return to the frying pan
  11. On a low heat, add the Basilico Pasta Sauce to the cooked sausage, stirring occasionally
  12.  In a medium-sized bowl, mix the 2 cups of cottage cheese, 1 tsp Italian seasoning, and 2 eggs together
  13. Once the spaghetti squash is cooked, use a fork to shred the squash into spaghetti
  14. Reduce the oven to 375°F
  15. Spray an 8 inch by 11 inch casserole dish with nonstick spray
  16. Add a layer of shredded spaghetti squash, a layer of sausage & sauce, a layer of cottage cheese mix, and a layer of mozzarella cheese
  17. Repeat step #16 until there are 8 layers
  18. Bake for another 45 minutes
  19. Enjoy!

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