I love lasagna! Anything baked with cheese and red sauce is pretty much heaven. Lasagna is my go-to “support dish” (new parents, loss of a loved one, family/friend in hospital). There’s nothing more comforting than food! And nothing says, “I care about you” quite like a homemade dish.
We only eat it when I’m making a pan for a family or friend. My traditional lasagna is VERY similar to the one on the back of the Skinner Oven-Ready Lasagna box. Okay… it IS that recipe, but it’s the one my mom always used and it feels like home to me. The only real difference is – I make it with ground turkey and Jimmy Dean’s hot sausage instead of ground beef.
For a lighter version of the hearty Italian classic, try replacing the lasagna noodles with spaghetti squash. Per Dr. Oz – One cup of cooked spaghetti made from white, enriched noodles, contains approximately 220 calories, 42 grams of carbohydrates and very few nutrients. Comparably, one cup of cooked spaghetti squash provides about 42 calories, 10 grams of carbohydrates, and a host of important nutrients such as vitamin A and potassium. It fills you up and I favor it over the traditional pasta variations because I can go back for seconds and thirds.
Spaghetti Squash Lasagna Recipe:
- 1 large spaghetti squash
- olive oil (for pan)
- 2 jars traditional marinara sauce (I use prego!)
- 2 cups ricotta cheese
- 1 large egg
- 1 1/2 cups shredded Mozzarella
- 1/3 cup grated parmesan
- 1 lb. lean ground turkey
- 1 roll Jimmy Deans hot sausage
- oregano (dried)
- basil (dried)
- I buy oregano & basil in the seasoning section. Not as fresh, but you always have them on hand for Italian dishes!
- preheat oven to 400 degrees
- microwave entire squash for 10 minutes (this makes it easier to slice in half before you bake)
- cut in half (long ways) and place face down on lightly oiled baking pan
- bake for 40 minutes, remove from oven, let cool for 5 minutes
- using a fork, pick out the seeds along the middle of each half. Once seeds are removed, fork out the squash (should look like spaghetti), into a bowl.
- cover bowl with foil and place into fridge
- In large skillet, cook ground turkey and hot sausage (separate or together) until browned. Drain then combine with marinara sauce.
- In a small bowl, stir together ricotta cheese, egg, basil, oregano, and 1 cup of mozzarella.
- Assembly: In a 13x9x2 inch baking dish, spread half the meat sauce. Layer the spaghetti squash onto the meat sauce. Spread the ricotta cheese mixture evenly over the spaghetti squash. Spread the rest of the meat sauce on top of the ricotta cheese mixture, then lightly sprinkle with mozzarella and parmesan.
- Bake at 400 degrees for 40 minutes