Spaghetti Squash Lasagne

Name: Spaghetti Squash Lasagne
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4- 6
Cuisine: Italian
Ingredients: 1 medium spaghetti squash; 15 oz ricotta cheese, part-skim; 1 egg; 2 c Parmesan cheese divided; 1/3 c fresh basil chopped; 1 jar(s) favorite tomato sauce 24 oz; 1 pkg Jennie-o Italian seasoned ground turkey; 3 Jennie-o Italian sausages mild; 1 chopped onion; 2 clove minced garlic; 3 c mozzarella cheese, shredded and divided

By Mary Lou Ellis
@calicak2k

I was trying to fix a gluten free meal for my sister-in law that was different from the usual Mexican fare I usually serve. This was what I came up with. Unfortunately, I forgot to take a picture of the final dish with the melted cheese on top. Serve with a salad a good red wine and extra parmesan cheese!

Blue Ribbon Recipe

What a delicious low-carb lasagna recipe! I love cooking with spaghetti squash and I can't wait to make this again. The combination of meats adds so much flavor. With just the right amount of cheese, your family won't miss the noodles. Very tasty! The Test Kitchen

Rating:

★★★☆☆ 2 votes3

Comments:

17 Comments

Serves:

4- 6

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 medium

spaghetti squash
15 oz

ricotta cheese, part-skim
1

egg
2 c

Parmesan cheese divided
1/3 c

fresh basil chopped
1 jar(s)

favorite tomato sauce 24 oz
1 pkg

Jennie-o Italian seasoned ground turkey
3

Jennie-o Italian sausages mild
1

chopped onion
2 clove

minced garlic
3 c

mozzarella cheese, shredded and divided
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How to Make Spaghetti Squash Lasagne

Step-by-Step

Cook squash. Cut into squash quarters and scoop out seeds. Place in a microwave-safe dish with a lid. Add about 1/2 cup of water, cover and microwave for 6 minutes. Rearrange and cook for addition 4 minutes until tender. Cooking times will vary according to size of squash and oven.
When cool enough to handle, shred squash and layer in a 2-quart oven safe dish. Sprinkle with salt and pepper to taste if desired.
Start meat sauce by heating small amount of olive oil over med-hi heat in a large skillet. Add onions and saute for 5 minutes. Add ground turkey and Italian sausage. Break up meat and cook until no longer pink. Add 24 oz jar of your favorite tomato sauce (I like Barilla Tomato and Basil sauce). Stir in garlic and sauté gently for 20 minutes.
In a medium bowl, mix ricotta cheese, beaten egg, basil, 1 cup Parmesan cheese and 1 cup of mozzarella cheese.
Spread cheese mixture over squash.
Top with meat mixture. You may have more sauce than needed. Save or freeze for another use.
Place in oven preheated to 350 degrees. After 20 minutes top with rest of Parmesan ad mozzarella cheeses and cook for another 20 minutes or until lightly browned and bubbly. Cool slightly before serving. Serves 6