Here is a way to lower carbs, add in vegetables and create a gluten free lasagna – take the noodles out and exchange for sliced butternut squash. This recipe came about when I purchased butternut squash instead of spaghetti squash. Once again I put into practice thinking outside of a recipe idea and utilized what I had on hand. In the end I was happy with the results; Jeff said he would eat it again and so it made the cut for the site.
- 2 medium cooked butternut squash, cut in slices
- 1 lb ground turkey
- 1 jar Spaghetti or Marinara Sauce
- 1/2 tsp cinnamon
- 1 tsp ground oregano
- 2 cups of shredded mozarella cheese
- 1/3 cup of parmesan shredded cheese
- Using the oven, Instant Pot or crock pot cook squash (See cooking instructions below.) Let cool. Peel. Use the long end and slice in 1/4" slices. (Save the hollow end for another recipe). Place in layers on paper towel to absorb moisture)
- Brown ground turkey. Add in sauce, cinnamon and oregano and combine. I know the cinnamon seems odd but it tastes good.
- Preheat over to 375 degrees.
- Spray small casserole with olive oil spray (if using a 9X12 pan - this recipe should be doubled). Also spray a piece of aluminum foil that will cover your pan. This will help the cheese not stick during baking.
- Putting lasagna together - Use all ingredients except parmesan cheese. There are three different layers: the saucy meat, the squash slices and the mozarella cheese.
- Place a layer of the saucy meat, then the squash, then half of the mozarella cheese. Repeat.
- Cover with foil and place in oven for 30 minutes.
- Change oven to broil.
- Uncover the lasagna and sprinkle parmasan cheese on top. Place under the broiler. Watch carefully as the top of the lasagna browns - this usually takes less than 5 minutes.
- Now the hard part: Take out of the oven and let sit for 10-15 minutes before cutting.
I used to make my own sauce all the time but there are some good pasta sauces out there that can save on effort and time. Costco carries a good organic sauce. The one pictured above is from Sprouts and is very good but not organic.
Regarding the butternut squash – here are some resources on how to cook ahead of time. You could try slicing and putting in the lasagna without cooking but I would be concerned about the moisture from the vegetable making the casserole soggy. Packaged and in the refrigerator for another dinner later in the week – an egg roll stuffing mixture.
Cooking butternut squash in Oven – Preheat oven to 400 degrees F. Cut squash in half lengthwise, Using a spoon scrap out seeds. Place butternut squash halves on a large baking sheet flesh side up. Brush the flesh side of each squash with a little olive oil. Roast 50 to 60 minutes, until flesh is fork-tender.
Cooking butternut squash in Crock Pot
Cooking butternut squash in Instant Pot
Dinner is Served
Please let me know if you have any questions or I need to provide more clarification.
