Lasagna (using spaghetti squash)

Lasagna ( using spaghetti squash)
Makes 8 servings

  • 8 ounces spaghetti squash cooked and separated  
  • 3 eggs 
  • ¼ cup milk/ or almond milk 
  • ½ cup grated parmesan cheese 
  • 2 tsps Italian seasoning 
  • 1 teaspoon garlic powder
  • ¼ teaspoon pepper 
  • 2 ½ cups spaghetti sauce  
  • 2-3 cups shredded cheese of mozzarella.  
  • 1 lb of spicy turkey sausage 

  1. Preheat oven to 375 degrees.
  2. Cook the spaghetti squash and let cool. Use a fork to separate the strands of squash into spaghetti like consistency. Using cheesecloth, squeeze out some of the moisture of the squash ( makes for firmer consistency).
  3. In a medium-size bowl, whisk eggs and milk. Add parmesan cheese and seasonings. 
  4. Toss in spaghetti squash strands and transfer to a greased 9×13 pan. 
  5. Top with crumbled sausage. Sprinkle half of the shredded cheese on top of the sausage. Sprinkle with additional parmesan cheese if desired. 
  6. Pour a thin layer of red pasta sauce on top of noodles. Top with remainder of mozzarella cheese.  
  7. Bake uncovered at 375 for 25-30 minutes, until golden brown. 
  8. Let stand 5- 10 minutes before cutting.