Squash and Turkey Lasagna
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
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.
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.
