Squash Lasagna (low carb - gluten free)

  • 1 pound ground turkey or beef
  • 1 small sweet onion, chopped
  • 1 tsp nutmeg
  • 1 egg
  • 1 (26 ounce) jar spaghetti sauce
  • 16oz mozzarella cheese
  • 8 oz ricotta cheese
  • 8 oz grated Parmesan cheese


Peel the squash. I used yellow summer squash, but zucchini or eggplant would also work well in this recipe.

Using a mandolin or similar object, slice the squash into thin strips. These are used in place of the lasagna noodles. 

1.In a large skillet, brown chopped onion and ground turkey (or beef) over medium heat. 
2.Preheat the oven to 350 degrees. Spread a small amount of sauce to lightly coat the bottom of the baking pan. 3.Mix the ricotta cheese with the egg and nutmeg.
4. Layer as follows: Thin strips of squash. Spread squash slices with thin layer of ricotta cheese mixture and top with ground turkey mixture.  Next add shredded mozzarella cheese and sprinkle with Parmesan cheese. 
Top layer with small amount of tomato sauce. Be very light on the sauce. Too much moisture in this recipe will take a long time to cook. Unlike the pasta noodles, the squash does not absorb moisture.  Repeat all steps to make layers. (Usually makes about 4-5 layers for each pan.) 
4.Bake for about 60 minutes in the preheated oven. Cover with foil to start, but check and lift edges of foil to release some of the moisture.