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Ingredientes
- 1 medium spaghetti squash (2 to 2-1/2 pounds)
- 1 pound lean ground turkey
- 1 medium onion, chopped
- 1 tablespoon olive oil, divided
- 2 garlic cloves, minced
- 1 15 oz crushed tomatoes
- 1 15 oz low sodium diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 teaspoon dry parsley
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg, lightly beaten
- 1 carton (15 ounces) reduced-fat ricotta cheese
- 3/4 grated Parmesan cheese, divided
- 1 medium zucchini, grated
- 8 whole wheat lasagna noodles, cooked and drained
- 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
Direcciones
- With a sharp knife, pierce spaghetti squash 10 times. Place on a microwave-safe plate; microwave on high for 5-6 minutes. Turn; cook 4-5 minutes longer or until fork-tender. Cover and let stand for 15 minutes. Cut squash in half lengthwise; discard seeds. Scoop out squash, separating strands with a fork; set aside.
- In a large saucepan, cook turkey and onion in 1-1/2 teaspoons oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, tomato paste, zucchini, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- In a small bowl, combine the egg, ricotta and 1/2 cup Parmesan until blended.
- Spread 1-1/2 cups meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with 4 noodles and hahlf of the spaghetti squash and ricotta mixture. Sprinkle with 1 1/2 cup mozzarella and half of remaining sauce. Top with the remaining noodles, spaghetti squash, ricotta mixture and sauce.
- Bake, uncovered, at 350° for 45-55 minutes or until edges are bubbly. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 8 servings | |
| Calories 285 | |
| Calories from Fat 139 | 49% |
| Total Fat 15.55g | 19% |
| Saturated Fat 5.89g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 627mg | 26% |
| Potassium 754mg | 22% |
| Total Carbs 12.89g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 6.8g | 5% |
| Protein 24.36g | 39% |
Comentarios
19 de Enero de 2012Your lasagna sounds so yummy and healthy too! I love the addition of spaghetti squash.
