- 3 ounces Jennie-O Sweet Italian Turkey Sausage (1/2 Lean)
- 1/4 cup 2% Mozzarella Cheese, shredded (1/4 Lean)
- 1/4 cup Part-Skim Ricotta Cheese (1/4 Lean)
- 1/4 tsp Garlic Powder (1/2 Condiment)
- 2 tsp grated Parmesan Cheese (2/3 Condiment)
- 1/2 tsp dried Basil (1/2 Condiment)
- 1 cup Spaghetti Squash, cooked (2 Greens)
- 1/2 cup Great Value Italian diced tomatoes, blended (1 Green)
Step 1: Roast the Spaghetti Squash
Preheat oven to 375°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place on a foil-lined baking sheet, spray with olive oil cooking spray, and season lightly with salt and pepper if desired. Place squash cut side down and bake for about 45 minutes, or until tender. Remove from oven and let cool.
Step 2: Prepare the Squash
Reduce oven temperature to 350°F. Using a fork, scrape the inside of the squash to create spaghetti-like strands. Measure out 1 cup cooked spaghetti squash and place it in the bottom of an oven-safe container.
Step 3: Add Seasoning and Ricotta
Sprinkle the squash with garlic powder and dried basil. Add small spoonfuls of ricotta cheese evenly over the top.
Step 4: Cook the Sausage
Remove the Italian turkey sausage from the casings. Cook in a medium skillet over medium-high heat until fully cooked. Drain any excess fat. Measure out 3 ounces cooked sausage using a food scale.
Step 5: Layer the Lasagna
Add the cooked sausage on top of the ricotta layer. Pour tomato sauce over the sausage. Sprinkle with mozzarella cheese and Parmesan cheese.
Step 6: Bake
Bake at 350°F for 30–35 minutes, or until heated through and cheese is melted.
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