Prep. Preheat oven to 350º F. Use a fork and loosen the strands in the inside of the cooked spaghetti squash. Set aside while preparing the lasagna mixture.
Make the sauce. Cook the ground turkey and turkey sausage in a large skillet over medium heat. Drain the meat and then add the marinara sauce to the meat, stirring to combine well. Mix the spaghetti squash strands with the meat sauce.
Make the cheese mixture. Stir together the Greek yogurt, egg, Parmesan cheese, and half of the mozzarella cheese in a separate bowl.
Assemble the lasagna. Ladle half of the meat mixture into a 9x13 casserole dish, scoop dollops of the Greek yogurt mixture on top of the meat mixture, and then top with the remaining meat mixture. Place in the preheated oven and bake for 20 minutes. Remove from the oven and top with the remaining mozzarella cheese and the cheddar cheese. Return to the oven and bake until the cheese is melted for about 12 minutes.
Serve. Remove from the oven and allow to rest forabout 3-5 minutes before serving.
Notes
Storage Tips
To store. Leftovers keep well when stored properly. Wrap well with plastic wrap and store in the refrigerator for 3 to 4 days.To make ahead. Prepare the lasagna in advance and cool. Wrap well with plastic wrap and store in the refrigerator for 3 to 4 days. You can also prepare it without baking and store it in the refrigerator wrapped well with plastic wrap. When ready to bake, preheat the oven and bake as directed. You may need to add more baking time since it is being baked from the refrigerator.