The holidays are a difficult time if you are dieting. My wife saw a recipe for a low-carb lasagna in a magazine, and asked me to make it. I read it and thought, it just wasn't lasagna. I went through the pantry looking for ingredients that would create a healthy and delicious meal.
There are two ways to make the noodles. You can slice them by hand, or you can do it the way I do, with a vegetable sheet cutter on my KitchenAid mixer. Once you get the hang of using the sheeter, it's a breeze to slice long ribbons of vegetables that can be sliced to your desired length.
8 to 12 sheets or slices of butternut squash
2 cups fresh spinach
1 can spaghetti sauce
1 can diced tomatoes
4 cups fat free mozzarella shredded cheese
1 pound ground turkey breast
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/2 cup diced black olives
1 cup finely diced butternut squash
1 teaspoon olive oil
Begin by cutting your "noodles". Next in a preheated pan, add the olive oil, turkey, olives, garlic, and diced butternut squash. Cook until there is no pink in the turkey, and it is at least 170 degrees. In a second pan combine spaghetti sauce and tomatoes. Heat until sauce reduces by about one third and thickens. If the sauce is still thin, add a teaspoon of corn starch to a small amount of water, and add to the sauce. You want the sauce to be fairly thick.
Cover and bake at 325 degrees for 50 minutes. Remove cover, and bake 10 minutes more. Remove from oven, and set oven to broil. Return pan for about 2 minutes until lightly brown on top. Remove immediately. Watch closely, it can burn quickly. Slice, plate, and enjoy.