Turkey N Squash Lasagna Recipe
Ingredients
| Spaghetti squash | 1 Medium | |
| 1 pound lean ground turkey | ||
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Olive oil | 1 Tablespoon, divided | |
| Tomatoes | 2 Can (10oz), crushed | |
| Tomato Paste | 1 Can (10oz) | |
| Minced parsley | 1/3 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Dried basil | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 egg, lightly beaten | ||
| Ricotta cheese | 1 Carton (1l) | |
| 3/4 cup plus 2 tablespoons grated Parmesan cheese, divided | ||
| Zucchini | 2 Medium, sliced | |
| 6 lasagna noodles, cooked and drained | ||
| Shredded mozzarella cheese | 2 Cup (16 tbs), 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; let stand for 15 minutes.
Cut squash in half lengthwise; discard the 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 the meat is no longer pink; drain.
Stir in tomatoes, tomato paste, parsley, sugar and seasonings.
Bring to a boil.
Reduce heat; cover and simmer for 30 minutes.
In a bowl, combine egg, ricotta and 3/4 cup Parmesan until blended.
In a small skillet, saute the zucchini in remaining oil until crisp-tender.
Spread 1-1/2 cups meat sauce into a 13-in.x 9-in.x 2-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 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 the edges are bubbly.
Top with remaining mozzarella and Parmesan.
Bake 5 minutes longer or until the cheese is melted.
Let lasagna stand for 10 minutes before cutting.
Place on a microwave-safe plate; microwave on high for 5-6 minutes.
Turn; cook 4-5 minutes longer or until fork-tender.
Cover; let stand for 15 minutes.
Cut squash in half lengthwise; discard the 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 the meat is no longer pink; drain.
Stir in tomatoes, tomato paste, parsley, sugar and seasonings.
Bring to a boil.
Reduce heat; cover and simmer for 30 minutes.
In a bowl, combine egg, ricotta and 3/4 cup Parmesan until blended.
In a small skillet, saute the zucchini in remaining oil until crisp-tender.
Spread 1-1/2 cups meat sauce into a 13-in.x 9-in.x 2-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 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 the edges are bubbly.
Top with remaining mozzarella and Parmesan.
Bake 5 minutes longer or until the cheese is melted.
Let lasagna stand for 10 minutes before cutting.
Chef
