Italian

Turkey and Squash "Lasagna" (No Pasta) is for Dessert.

Turkey and Squash "Lasagna" (No Pasta) takes 50 minutes to prepare.

Turkey and Squash "Lasagna" (No Pasta) takes 45 minutes to cook.

Turkey and Squash "Lasagna" (No Pasta) makes 6 servings.

The ingredients for Turkey and Squash "Lasagna" (No Pasta) are:

1 Spaghetti squash - baked and scraped clean with fork
2 Zucchini - thin slices
2 cups of tomato sauce (any kind)
1 lb ground turkey
3/4 c Ricotta cheese
1 to 1 1/2 c Mozzarella cheese
Salt
Pepper
Garlic powder
Onion powder
Italian seasoning

Here is how you make Turkey and Squash "Lasagna" (No Pasta):

1. Bake the spaghetti squash for 45 - 55 minutes at 350 deg until soft. Prick the skin to allow pressure to escape, bake whole. Cut in half, remove seeds, and "shred" squash with a fork.2. Spray a skillet with cooking oil and brown turkey until no pink is left. Add seasonings to taste.3. In a 9 x 11 casserole dish, spread a little sauce on the bottom to prevent sticking. Layer Zucchini, then spaghetti squash, then turkey, dab ricotta, more sauce, and mozzarella cheese. Repeat for second layer, or until you run out of ingredients. 4. Bake for 45 minutes at 350 degrees. There will be excess water from baking, use a turkey baster to remove periodically during baking time. Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user ROZLOUISE.

The nutritional information for Turkey and Squash "Lasagna" (No Pasta) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 343.9

• Total Fat: 17.5 g
• Cholesterol: 89.0 mg
• Sodium: 656.4 mg
• Total Carbs: 22.3 g
• Dietary Fiber: 4.8 g
• Protein: 27.9 g

Turkey and Squash "Lasagna" (No Pasta) is Italian cuisine.

The dietary needs meet for Turkey and Squash "Lasagna" (No Pasta) is Gluten Free