We adore lasagna, but the layers of noodles, cheese and sauce are just too packed full of carbs and fat for it to be anything other than a once-in-a-long-while dish. Do you agree? Then you’re going to be just as excited by this recipe from MzBrooklyn Journey as we are! It makes use of one of our favorite veggies to turn lasagna into a low-carb, healthier option. That vegetable? Spaghetti squash! Watch how she uses it!

You’ll Need

– Spaghetti squash
– Lean ground turkey
o Vegetarian Option: Use Portobello mushrooms and eggplant, diced into medium-thick chunks and cooked down. Once they’re cooked down, add Roma tomatoes and zucchini.
– 2 sweet Italian chicken sausages or spicy chicken sausage
– 1 cup of fresh spinach (or kale), chopped
– 1/2 cup light mascarpone cheese or cottage cheese
– 1/2 cup of plain part skim ricotta cheese
– 1/2 red bell pepper, finely diced
– 1/2 green bell pepper, finely diced
– 1/2 cup (or to taste) whole onion (red or white), finely diced
– 1 tablespoon fresh parsley
– 2 tablespoons fresh basil, chopped
– 1 cup of your favorite pasta marinara sauce
– 1/2 cup of an organic low-fat creamy vodka sauce (MzBrooklyn Journey uses the Trader Joe’s brand)
– 1 tablespoon no-sugar-added organic ketchup
– 1/4 cup liquid egg whites or 1 egg white
– 2 tablespoons fresh Parmesan cheese
– 1/4 cup shredded fat-free cheese mix of your choice
– 2 tablespoons red cooking wine
– 1 tablespoon agave nectar
– 1/2 teaspoon each of: sea salt, black pepper, coriander, cayenne pepper, paprika, red pepper flakes and Italian seasoning mix
– 1/2 cube any low-sodium, MSG-free chicken stock cube

How To

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large bowl, combine the ground turkey and chicken sausage. Season it to taste and let it marinate for 3 minutes.
3. Bake the spaghetti squash for 20 minutes. After baking, allow it to cool down, then cut it in half.
4. Cook the meat. Add all the seasonings, sauces, onions, peppers, agave nectar, red wine, chicken stock, and ketchup. Let it simmer on low heat for 30 minutes.
5. Make the filling by mixing the ricotta, mascarpone and Parmesan cheeses together with the spinach, basil, egg whites, and a pinch of salt and pepper. Mix well.
6. Stuff the squash with the meat, then layer the cheese filling and put it back in the oven for 3 minutes, until fully cooked and golden brown. Let it cool for 15 to 20 minutes.

Yum! We love that not only is this dish a healthier version of lasagna, but that there’s a vegetarian option as well. Which version will you make? Is there any way you’d change this recipe to make it your own?