Spaghetti Squash Lasagne

• Gluten free

• Meat

  • 3 Jennie-o italian sausages, mild
  • 1 pkg Jennie-o italian seasoned ground turkey

• Produce

  • 1/3 cup Basil, fresh
  • 2 clove Garlic
  • 1 Onion
  • 1 Spaghetti squash, medium

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Jar(s favorite tomato sauce 24 oz

• Dairy

  • 3 cup Mozzarella cheese
  • 2 cup Parmesan cheese
  • 15 oz Ricotta cheese, part skim

Found on justapinch.com

Description

Ingredients

• 1 medium spaghetti squash
• 15 oz ricotta cheese, part-skim
• 1 egg
• 2 c Parmesan cheese divided
• 1/3 c fresh basil chopped
• 1 jar(s) favorite tomato sauce 24 oz
• 1 pkg Jennie-o Italian seasoned ground turkey
• 3 Jennie-o Italian sausages mild
• 1 chopped onion
• 2 clove minced garlic
• 3 c mozzarella cheese, shredded and divided

Directions

• 1Cook squash. Cut into squash quarters and scoop out seeds. Place in a microwave-safe dish with a lid. Add about 1/2 cup of water, cover and microwave for 6 minutes. Rearrange and cook for addition 4 minutes until tender. Cooking times will vary according to size of squash and oven. 2When cool enough to handle, shred squash and layer in a 2-quart oven safe dish. Sprinkle with salt and pepper to taste if desired. 3Start meat sauce by heating small amount of olive oil over med-hi heat in a large skillet. Add onions and saute for 5 minutes. Add ground turkey and Italian sausage. Break up meat and cook until no longer pink. Add 24 oz jar of your favorite tomato sauce (I like Barilla Tomato and Basil sauce). Stir in garlic and sauté gently for 20 minutes. 4In a medium bowl, mix ricotta cheese, beaten egg, basil, 1 cup Parmesan cheese and 1 cup of mozzarella cheese. 5Spread cheese mixture over squash. 6Top with meat mixture. You may have more sauce than needed. Save or freeze for another use. 7Place in oven preheated to 350 degrees. After 20 minutes top with rest of Parmesan ad mozzarella cheeses and cook for another 20 minutes or until lightly browned and bubbly. Cool slightly before serving. Serves 6