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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 296.3
  • Total Fat: 14.3 g
  • Cholesterol: 81.8 mg
  • Sodium: 818.8 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 2.9 g
  • Protein: 30.1 g

View full nutritional breakdown of Squash and Turkey Lasagna calories by ingredient
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Squash and Turkey Lasagna

Submitted by: PRINCESSANNIE12


Number of Servings: 6

Ingredients

    1 lb ground turkey
    1/4 t crushed red pepper flakes (more or less to taste)
    salt
    1 small onion, diced
    3 cloves garlic, minced
    2 large squash
    2 cups tomato sauce
    1 c grated Mozzarella
    Freshly grated Parmesan

Directions

Preheat oven to 350 F.

In a skillet cook the turkey, red pepper flakes, salt to taste, onion & garlic until the turkey is cooked through & the onions are translucent.

Using a peeler, slice the squash lengthwise into thin ribbons.

Spoon just enough tomato sauce onto the bottom of a baking dish to coat it. Lay 1/3 of the zucchini slices on top of the sauce overlapping as you go.

Spoon 1/2 of the turkey mixture on top of the zucchini. Then top with 1/3 of the remaining tomato sauce & sprinkle with 1/4 c of mozzarella. Add another layer of zucchini slices, using 1/2 of what you have left) then the rest of the meat, 1/2 the remaining sauce & 1/4 c mozzarella. Use the last of the squash slices to make one more layer. Top with the remaining tomato sauce & mozzarella & then some grated Parmesan.

Bake for 45 - 60 minutes until the cheese is melted & brown & the sauce is bubbly. Allow to sit for about 15 minutes before slicing & serving.

Number of Servings: 6

Recipe submitted by SparkPeople user PRINCESSANNIE12.






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