Spaghetti Squash Turkey Lasagna

This recipe gives you all the cheesy goodness of traditional Italian lasagna with only 2.25 net carbs per serving on Carb Light Living™!

Submitted by: Christine Cummins, Nutrition Student, West Chester University, West Chester, PA.

Spaghetti Squash Turkey Lasagna

Nutritional Info
Serving Size: 8
Calories: 356.1
Total Fat: 17.4 g
Cholesterol: 70.5 mg
Sodium: 1,007.1 mg
Total Carbs: 14.5 g
Dietary Fiber: 3.1 g
Protein: 34.4 g
Weight Watchers Points: 9



  • 1 lb ground turkey breast
  • 1/2 cup water
  • 1 (24 ounce) bottleRao’s Homemade Tomato Basil sauce
  • 1 zucchini, or equal to 1 cup zucchini, finely chopped
  • 4 cups roasted spaghetti squash (about 1 spaghetti squash)
  • 2 1/2 cups shredded part skim mozzarella cheese, divided
  • 2 cups 1% low fat cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup egg white substitute
  • 1/4 teaspoon black pepper


  • Preheat oven to 350°
  • Cook turkey in saucepan over medium high heat until browned, stir turkey meat to a crumble
  • Add water, Rao’s Homemade Tomato Basil sauce, and chopped zucchini; bring to a boil
  • Cover, reduce heat, and simmer for 10 minutes, remove from heat, divide into three portions
  • Combine 2 cups mozzarella, cottage cheese, Parmesan cheese, egg white substitute, and pepper in a bowl
  • Layer a 13 x 9 inch dish as follows: 1 portion ground turkey mixture, 1/2 spaghetti squash, 1/2 cheese mixture, remaining spaghetti squash, 2nd portion ground turkey mixture, remaining cheese mixture, and top with remaining ground turkey mixture
  • Cover and bake at 350° for 30 minutes
  • Sprinkle lasagna with remaining 1/2 cup mozzarella and bake, uncovered at 350° for 10 minutes



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