Turkey 'n' Squash Lasagna Recipe

Ingredients

• 1 medium spaghetti squash (2 to 2-1/2 pounds)
• 1 pound lean ground turkey
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon Crisco® Pure Olive Oil, divided
• 2 cans (28 ounces each) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1/3 cup minced fresh parsley
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg, lightly beaten
• 1 carton (15 ounces) reduced-fat ricotta cheese
• 3/4 cup plus 2 tablespoons grated Parmesan cheese, divided
• 2 medium zucchini, sliced
• 6 lasagna noodles, cooked and drained
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Directions

• With a sharp knife, pierce spaghetti squash 10 times. Place on a microwave-safe plate; microwave on high for 5-6 minutes. Turn; cook 4-5 minutes longer or until fork-tender. Cover and let stand for 15 minutes. Cut squash in half lengthwise; discard seeds. Scoop out squash, separating strands with a fork; set aside.
• In a large saucepan, cook the turkey, onion and garlic in 1-1/2 teaspoons oil over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, parsley, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
• In a small bowl, combine the egg, ricotta and 3/4 cup Parmesan until blended. In a small skillet, saute zucchini in remaining oil until crisp-tender.
• Spread 1-1/2 cups meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles and half of the zucchini, spaghetti squash and ricotta mixture. Sprinkle with 1-1/2 cups mozzarella and half of remaining sauce. Top with the remaining noodles, zucchini, spaghetti squash, ricotta mixture and sauce (dish will be full).
• Place dish on a baking sheet. Bake, uncovered, at 350° for 45-55 minutes or until edges are bubbly. Top with remaining mozzarella and Parmesan. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings.

Turkey 'n' Squash Lasagna published in Taste of Home June/July 2008, p58