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This is an assembled “lasagna,” with all the lasagna flavors, but created individually in each person’s dish, in a fraction of the time. It can also easily be made into spinach lasagna (I use frozen), eggplant lasagna, zucchini lasagna, etc, by putting a vegetable layer in over the meat. If your diet allows, use any kind of whole-grain pasta. This recipe is easily adaptable to family members with different tastes and nutritional needs.


  • 99% ground turkey meat, cooked and drained (1 lb makes about 6 servings)

Per Serving:

  • 1/3 C ricotta cheese
  • 1/2 C sugar-free spaghetti sauce (or chose a low sugar one)
  • 1/4 C low fat shredded mozzarella cheese
  • 2 T Parmesan cheese
  • 1 C cooked spaghetti squash


  • Cook the spaghetti squash.
  • Cook the meat with salt and pepper to taste. Drain off the fat if there is any.
  • Heat the ricotta (microwave works best)
  • Layer in bowl: spaghetti squash, ricotta cheese, ground turkey, mozzarella, sauce, Parmesan.
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