Это предварительный просмотр рецепта "Turkey & Spaghetti Squash Lasagna".

Рецепт Turkey & Spaghetti Squash Lasagna
by Nelski

Turkey & Spaghetti Squash Lasagna
Рейтинг: 4/5
Avg. 4/5 2 голоса
Подготовка: США American
Приготовление: Порций: 8

Ингредиенты

  • 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

Инструкции

  1. 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.
  2. 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.
  3. In a small bowl, combine the egg, ricotta and 1/2 cup Parmesan until blended.
  4. 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.
  5. 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.