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Turkey 'n' Squash Lasagna

 Turkey 'n' Squash Lasagna
I came up with this lasagna recipe when spaghetti squash was on sale at the supermarket, and it was a hit with all my friends. I used ground turkey because I'm trying to cook healthier. —Nancy Beall, Colorado Springs, Colorado
12 ServingsPrep: 70 min. Bake: 50 min. + standing

Ingredients

  • 1 medium spaghetti squash (2 to 2-1/2 pounds)
  • 1 pound lean ground turkey
  • 1 large onion, chopped
  • 1 tablespoon olive oil, divided
  • 2 garlic cloves, minced
  • 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

2 of 2

Turkey 'n' Squash Lasagna (continued)

Directions (continued)

  • 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 turkey and onion in 1-1/2 teaspoons oil
  • over medium heat until meat is no longer pink. Add garlic; cook 1
  • minute longer. 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. Layer 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. Sprinkle with remaining
  • mozzarella and Parmesan cheeses. Bake 5 minutes longer or until
  • cheese is melted. Let stand for 10 minutes before cutting. Yield: 12
  • servings.
Nutritional Facts: 1 serving equals 311 calories, 12 g fat (5 g saturated fat), 72 mg cholesterol, 548 mg sodium, 31 g carbohydrate, 5 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.