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Butternut Squash Lasagna

Turkey and Butternut Squash Lasagna

4.89 from 9 votes
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

Turkey
  • 1 lb Ground Turkey
  • 2 tbsp Olive Oil
  • 1 Small Onion
  • 1 tsp Salt / Pepper
Butternut Parmesan Sauce
  • 1 lb Butternut Squash
  • 3 tbsp Olive Oil
  • 1 Small Onion
  • 3 Garlic Cloves
  • 2.5 cups of Chicken Stock
  • 3 tbsp Parmesan Cheese
  • 1 tsp Salt / Pepper
Lasagna:
  • 8 oz No Boil Lasagna Noodles
  • 10 oz Package Frozen Chopped Spinach
  • 6 oz Fat Free Ricotta Cheese
  • 1/2 cup Parmesan Cheese
  • 1 Egg
  • 1 tsp Salt / Pepper
  • 1 cup Mozzarella
  • 1 tbsp Parsley

Method
 

  1. Chop onions and sauté onions in oil for 5 minutes
  2. Add turkey and cook until meat is no longer pink, about 10 minutes and set asideWhile the turkey is cooking, preheat the oven to 425°F
  3. Peel and chop butternut squash and toss with 2 tbsp olive oil and roast for 40 minutes
  4. Place the roasted butternut squash in a pot and mix with chicken stock
  5. Sauté garlic and onion for 5 minutes and then mix with roasted butternut squash and chicken stock and blend until smooth with an immersion blender
  6. Preheat oven to 350°F
  7. Ladle 1/2 cup butternut sauce sauce on the bottom of a 9 x 13 baking dish, then add lasagna noodles
  8. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a bowl
  9. Spread ricotta mixture and spread evenly over noodles
  10. Ladle turkey, more sauce and then add more noodles (repeat until done)
  11. Top with mozzarella and Parmesan
  12. Cover with foil and bake for 40 minutes
  13. Garnish with parsley