Squash Lasagna With Lamb

Ingredients for Squash lasagna With Lamb

1 medium spaghetti squash
1 pound ground lamb

2 large carrots, shredded
1 medium onion, diced

1/3 cup whole wheat bread crumbs
1 tbsp. ground flax seed

2 tsp. oregano
1 tbsp. parsley
2 tsp. paprika

lasagna noodles
1 to 2 jars spaghetti sauce

cookie sheet
large skillet
medium mixing bowl
9x13 glass baking dish
an oven preheated to 325°


To prepare the squash, cut it in half and remove the seeds. Place flat on a cookie sheet, skin side up, and bake at 325° for about 1 hour until a knife inserts easily.

Reset oven to preheat to 350°.

Cool the squash and use a fork to shred the inside flesh from the skin. Discard the skin when you've removed all the flesh.

In the large skillet, put lamb, diced onions, paprika, and bread crumbs. Do not use oil! The lamb should generate enough liquid to prevent it from sticking. Cook the lamb mixture until the meat is done.

In the mixing bowl, combine the shredded squash with shredded carrots, flax seed, and remainder of the spices. Toss well with a fork.

If you have precooked your lasagna noodles, use only 1 jar of sauce. If you're using uncooked lasagna noodles, increase to 1 1/2 to 2 jars.

Spread sauce on the bottom of the glass baking dish, then a layer of lasagna noodles. Add a layer of the lamb mixture on top of that, and a layer of the squash mixture on top of the lamb.

More sauce, and then repeat a layer of noodles, lamb, and squash. Finish off with sauce, then a final layer of noodles, and a last layer of sauce.

Cook covered at 350° for 45 minutes. Remove and allow to cool before slicing.

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