Biddy's Butternut Squash and Turkey Lasagna

With this unique, fall twist on lasagna, you get the sweet goodness of butternut squash combined with lean turkey, packaged between tender noodles and stuffed with cheese.

• Preparation Time: 60 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 2 hr 20 mins
• Calories: 324 Calories

Ingredients

• 2 large eggs
• salt and ground black pepper to taste
• 1 teaspoon Italian seasoning
• 9 lasagna noodles
• 1 cup shredded low-fat mozzarella cheese
• 1 teaspoon dried sage
• 1 small yellow onion, diced
• 1 (16 ounce) bag fresh spinach
• 1 pound 93% lean ground turkey
• 2 tablespoons olive oil, or as needed
• olive oil, divided
• 1 large butternut squash, peeled and cubed
• 1 (20 ounce) jar spicy red pepper marinara sauce
• 4 cloves minced garlic, divided
• 10 ounces ricotta cheese, or more to taste
• 0.5 cup shredded Parmesan cheese
• 0.5 teaspoon crushed red pepper

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Bake in the preheated oven until soft, about 20 minutes.

Step 3

Toss butternut squash, olive oil, sage, salt, and black pepper together in a bowl. Transfer to a baking sheet.

Step 4

Meanwhile, heat marinara sauce in a saucepan over low heat until warm, about 5 minutes. Heat 1 tablespoon olive oil a saute pan over medium heat; cook and stir onion and 2 garlic cloves until golden brown, 5 to 7 minutes. Add onion mixture to marinara in the saucepan and remove from heat.

Step 5

Heat 1 tablespoon olive oil in the saute pan over medium heat. Add spinach and cook until wilted, about 3 minutes. Transfer spinach to a plate lined with paper towels to absorb the moisture; move spinach to a bowl. Add turkey, remaining garlic, Italian seasoning, and crushed red pepper to the pan. Cook until brown, 5 to 7 minutes. Season with salt and black pepper and mix into the bowl with the spinach.

Step 6

Remove butternut squash from the oven and leave oven on.

Step 7

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and lay noodles separately on a plate to keep from sticking.

Step 8

Combine cooked butternut squash, ricotta cheese, and eggs together in a bowl until smooth.

Step 9

Coat the bottom of a 9x13-inch baking pan with a thin layer of marinara sauce. Layer 3 lasagna noodles over the marinara, followed by ricotta mixture and ground turkey. Repeat marinara, noodles, ricotta mixture, and turkey 2 more times. Top with mozzarella cheese and Parmesan cheese.

Step 10

Bake in the hot oven for about 45 minutes; let cool 10 minutes before cutting.