I came across this recipe on a vegetarian website. It sounded delicious with the spaghetti squash. I can honestly say that it never occurred to me to use spaghetti squash instead of noodles in a dish. And I am a big fan of spaghetti squash. I did make some alterations in this recipe by adding the lean ground turkey. I thought it would be a great way to pack in some protein without adding a bunch of fat. My husband even said he liked this lasagna better than traditional noodle lasagna. He also decided it was okay to have 2 pieces of sourdough bread as he put it, “without the noodles, I don’t have to feel guilty about the extra piece of bread.” After dishing our plates, we did spice things up with some red pepper flakes and dash of Parmesan cheese. So whether you are a vegetarian and leave the turkey out or cook it with the turkey you will not be disappointed. Italian night has now taken on a vegetable theme.
- 1 (24oz) jar spaghetti sauce
- 1 package lean ground turkey
- 1 tablespoon Italian Seasoning
- 1 medium zucchini thinly sliced (I used the thin slice side of my cheese grater)
- 3 cups cooked spaghetti squash
- 3/4 cup part skim ricotta cheese
- 1 cup shredded Italian Blend cheese
- ground pepper
- dried parsley flakes
- Preheat oven to 350 °. Spray casserole dish with nonstick cooking spray.
- Place turkey in large skillet and cook until no pink remaining. Add jar of spaghetti sauce and Italian seasoning. Simmer 10 minutes.
- In a casserole dish, begin layering 1/3 zucchini, top with 1 cup spaghetti squash, 1/4 cup ricotta cheese, sprinkle with 1/4 cup shredded cheese and then 1 cup of turkey/sauce mixture. Repeat this process until all ingredients are gone. Mine ended up being 3 layers. When doing top layer use all remaining turkey/sauce mixture and finally top with another 1/4 cup shredded cheese.
4. I used my fingers to crumble the ricotta into small pieces.
5. Sprinkle with parsley flakes and fresh ground pepper.
Adapted from: greenlitebites