- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil, or as needed
- 1 teaspoon dried sage
- salt and ground black pepper to taste
- 1 (20 ounce) jar spicy red pepper marinara sauce
- 1 small yellow onion, diced
- 4 cloves minced garlic, divided
- olive oil, divided
- 1 (16 ounce) bag fresh spinach
- 1 pound 93% lean ground turkey
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper
- 9 lasagna noodles
- 10 ounces ricotta cheese, or more to taste
- 2 large eggs
- 1 cup shredded low-fat mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- Preheat the oven to 375 degrees F (190 degrees C).
- Toss butternut squash, olive oil, sage, salt, and black pepper together in a bowl. Transfer to a baking sheet.
- Bake in the preheated oven until soft, about 20 minutes.
- 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.
- 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.
- Remove butternut squash from the oven and leave oven on.
- 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.
- Combine cooked butternut squash, ricotta cheese, and eggs together in a bowl until smooth.
- 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.
- Bake in the hot oven for about 45 minutes; let cool 10 minutes before cutting.
08/02/2019
recipepes.com
biddy's butternut squash and turkey lasagna, recipe
PT15M
PT1H
5
455 calories
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