a delicious spin on lasagna, spaghetti squash instead of noodles, and a light roux
Prep Time 40 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 8servings
Ingredients
For the spaghetti squash layer:
1mediumspaghetti squashapproximately 5 cups after baking
2Tablespoonsolive oil
2Tablespoonsunsalted butter
1mediumoniondiced
1clovegarlic
2Tablespoonsflour
1cupchicken broth
1cupmilk
4oz.shredded cheddar cheese
1/2cupParmesan cheese
For the spaghetti sauce layer:
1poundlean turkey sausageI use Jennie-O
1clovegarlic
28oz.crushed tomatoes
1Tablespoonolive oil
1teaspoonItalian Seasoning
1/2teaspoonsugar
1/2teaspoonsalt
1/2teaspoonfreshly ground black pepper
1/2teaspooncrushed red pepperoptional
1/4cupwater
1bay leaf
4oz.fresh mozzarella cheese
1Tablespoonfresh basil
Parmesan cheesefor serving
Instructions
For the spaghetti squash layer:
Preheat oven to 400 degrees. Cut the spaghetti in eight pieces and remove seeds. Arrange on baking sheet lined with parchment paper and drizzle with olive oil, kosher salt, and freshly ground pepper.
Bake until tender, approximately 45-50 minutes, or until fork tender. Let cool slightly, and then "comb" the strands out of the peel with a fork. Set spaghetti squash aside.
Heat a large saucepan over medium heat. Add butter and when melted, add diced onion. Sauté for 5-6 minutes or until soft. Add garlic and stir for another minute.
Stir in flour and combine, stirring constantly for a few minutes. Then turn heat up slightly and add chicken broth and milk. Continue whisking until the mixture becomes thick, approximately 10 minutes. Add salt and pepper to taste.
Remove pan from the heat and add shredded mozzarella cheese and parmesan cheese. Stir until melted. Set aside.
For the spaghetti sauce layer:
Heat a large saucepan over medium heat. Add the olive oil and turkey sausage and cook until browned and crumbled. Add garlic and stir for about a minute.
Add the crushed tomatoes, the sugar, bay leaf, water, and the spices (salt, pepper, crushed red pepper) and simmer for 20-30 minutes.
To layer lasagna:
Spray a 9x13 casserole dish. Layer all of the spaghetti squash mixture and then all the spaghetti sauce mixture. Top with fresh mozzarella cheese, parmesan cheese, and basil.
Cover with foil and bake for 30 minutes on 350 degrees. Remove foil and bake for another 10 minutes, or until cheese is nice and brown. Let the lasagna sit for 15 minutes before serving.