This lasagna recipe is not only low-carb and keto friendly, but it is also dairy free and gluten free too!
Preheat oven to 400 degrees F.
Lightly grease 2 baking sheets and a 9×13 casserole dish with olive oil.
Cut the spaghetti squash in half, scrape out the seeds, then put into a microwave safe dish with 2 inches of water. Microwave each half separately for 10 minutes. Be careful when removing from microwave, it will be very hot. Set aside to cool.
Slice the zucchini into ⅛ inch lasagna noodles. Place in a single layer on the prepared baking sheets.
In a small bowl combine the olive oil, salt and pepper and dried basil. Brush over the noodles.
Bake at 400 degrees F for 10 minutes.
In a large skillet, place the ground beef, garlic, onion and oregano over medium high heat. When the turkey is browned add the marinara sauce. Turn off the heat, and scrape the spaghetti squash into the skillet. Mix well. Press down on the filling with a spoon to release as much of the spaghetti squash’s water as possible.
Start by making a single layer of zucchini noodles at the bottom of your casserole dish. Top with ⅔′s of the filling. Crack 3 egg whites over the top of the filling layer. (Do NOT touch them or try to spread them around, this is important because we want them to look like cheese, after all we eat with our eyes first).
Top with the remaining zucchini noodles, the remaining filling, the remaining marinara, and then carefully crack the remaining 3 egg whites (again do not touch them or spread them around).
Sprinkle a little more oregano and basil on the very top.
Bake for 25 minutes and then turn on the broil for about 3 minutes. Enjoy!
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.