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Biddy's Butternut Squash and Turkey Lasagna Delight

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PREP TIME
60 min
COOKING TIME
80 min
TOTAL TIME
150 min
SERVINGS
12 servings
Dinner
Biddy's Butternut Squash and Turkey Lasagna Delight
Ingredients
  • 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
Instructions
1
Preheat the oven to its optimal temperature of 375 degrees Fahrenheit (or 190 degrees Celsius).
2
Combine butternut squash, olive oil, sage, salt, and black pepper in a bowl. Mix well and transfer the mixture to a baking sheet.
3
Place the squash mixture in the preheated oven and bake until it reaches your desired level of tenderness, approximately 20 minutes.
4
During this time, warm marinara sauce in a small saucepan over low heat until it reaches your desired temperature, roughly 5 minutes. Heat an additional tablespoon of olive oil in a sauté pan over medium heat; cook and stir the onion and 2 garlic cloves until they are golden brown, taking around 5 to 7 minutes. Add the cooked onion mixture to marinara sauce in the saucepan and remove it from heat.
5
Heat another tablespoon of olive oil in the sauté pan over medium heat. Add spinach to the pan and cook until it reaches your desired level of wilted, approximately 3 minutes. Transfer the spinach to a plate lined with paper towels to absorb excess moisture; then, move it to a bowl. Add ground turkey, remaining garlic, Italian seasoning, and crushed red pepper to the pan. Cook until the turkey is browned, taking around 5 to 7 minutes. Season with salt and black pepper and mix it into the bowl with the spinach.
6
Take the butternut squash out of the oven and leave the oven on at its current temperature.
7
Prepare a large pot of lightly salted water to boil. Cook lasagna noodles in the boiling water, stirring occasionally, until they reach your desired level of tenderness yet firm to the bite, approximately 8 minutes. Drain and lay the noodles separately on a plate to prevent them from sticking.
8
Combine cooked butternut squash, ricotta cheese, and eggs in a bowl until you achieve a smooth consistency.
9
Apply a thin layer of marinara sauce to the bottom of a 9x13-inch baking pan. Layer 3 lasagna noodles over the marinara, followed by the ricotta mixture and ground turkey. Repeat this process 2 more times, finishing with a layer of mozzarella cheese and Parmesan cheese on top.
10
Place the assembled lasagna in the hot oven for approximately 45 minutes; let it cool for 10 minutes before cutting.