Description

This Spaghetti Squash Lasagna with Ground Turkey offers a nutritious and comforting alternative to traditional lasagna. Featuring roasted spaghetti squash strands as a low-carb, vitamin-rich base, lean ground turkey for protein, and creamy plant-based cheese, layered with a natural gelling agent tomato sauce and fresh vegetables. This wholesome dish is perfect for those seeking a lighter yet indulgent pasta experience that is easily customizable and bursting with flavor.

Ingredients

Scale

Vegetables & Base

1 medium spaghetti squash
2 cups fresh tomatoes (diced, natural)
2 cups spinach or kale (chopped)
1 medium onion (finely chopped)
3 cloves garlic (minced)

Protein

1 lb ground turkey

Cheese & Sauces

2 cups plant-based cheese (shredded, mozzarella-style or cheddar-style)
2 tablespoons vegetarian Worcestershire sauce (natural)
1 teaspoon apple cider vinegar (natural)

Herbs & Seasonings

1 teaspoon dried oregano (natural)
1 teaspoon dried basil (natural)
1/2 teaspoon dried thyme (natural)
Salt and pepper to taste

Other

1 teaspoon natural gelling agent (such as pectin, agar, or carrageenan)
1 tablespoon olive oil

Instructions

Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place each half cut-side down on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 40 minutes until the flesh is tender and can be shredded easily with a fork.
Cook the Ground Turkey: In a large skillet, heat the olive oil over medium heat. Sauté finely chopped onions and garlic until fragrant, about 2-3 minutes. Add the ground turkey, season with dried oregano, basil, thyme, and vegetarian Worcestershire sauce. Cook thoroughly, stirring frequently until browned and fully cooked.
Prepare the Sauce: In a saucepan, combine the diced fresh tomatoes, apple cider vinegar, and the natural gelling agent. Simmer gently over low heat, stirring occasionally, until the sauce thickens slightly to a luscious consistency.
Assemble the Lasagna: In a baking dish, begin with a layer of shredded roasted spaghetti squash strands. Add a layer of cooked ground turkey, followed by a layer of tomato sauce, spinach or kale, and a generous sprinkle of plant-based cheese. Repeat these layers until all ingredients are used, finishing with a topping of plant-based cheese.
Bake to Perfection: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the plant-based cheese to melt and lightly brown.

Notes

Roast the spaghetti squash thoroughly to ensure easy shredding and enhanced flavor.
After shredding the squash, squeeze out any excess moisture to prevent a soggy dish.
Season each layer with herbs and spices to ensure rich flavor throughout.
Fresh herbs are preferred for brighter and more vibrant taste.
Allow the lasagna to rest for 10 minutes after baking to set and develop flavors.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 6 g
Sodium: 420 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 32 g
Cholesterol: 65 mg

Keywords: Spaghetti squash lasagna, ground turkey recipe, low-carb lasagna, gluten-free pasta alternative, plant-based cheese recipe, healthy lasagna, vegetarian Worcestershire sauce