Created by Jessica Krauss on March 3, 2017
A seasonal twist on the comforting classic A lot of people ask me where I find inspiration for my recipes; to be quite honest, Google is my best friend. When I’m feeling at a loss for creativity or bored of my usual go-tos, I evaluate my fridge for the ingredients I do have on hand...
- Prep Time: 15m
- Cook Time: 1h 15m
- Total Time: 1h 30m
- Serves: 10
- Yield: 1 lasagna
- Category: Main Meals
Butternut Squash Lasagna
- 1 tbsp. olive oil
- 1 lb ground turkey
- 1 clove garlic, minced
- 1/2 tsp. Italian seasoning
- salt and pepper to taste
- 2 tsp. fresh sage, chopped
- 12 brown rice or whole wheat lasagna noodles, cooked
- 2 c fresh baby spinach
- 2 c shredded mozzarella cheese
- Creamy Butternut Squash and Roasted Garlic Sauce (recipe below)
Creamy Butternut Squash and Roasted Garlic Sauce Ingredients:
- 2 lb butternut squash, cubed
- 2 heads garlic, tops cut off
- 1 tbsp. olive oil, divided
- salt and pepper to taste
- 1 tsp. Italian seasoning
- 1 c low-sodium chicken stock
- 1 c unsweetened nut milk
- 4 oz plain greek yogurt
- 1/4 c grated parmesan cheese
For the Lasagna:
- Preheat the oven to 350, and have a 13"x9" baking dish on hand.
- Place a large, non-stick pan over medium-high heat, and add 1 tablespoon of olive oil to the pan; once the oil gets hot, add the ground turkey into the pan, and break up the meat with a spatula.
- Add in the Italian seasoning, salt, pepper and the minced garlic, stir to incorporate. Cook the turkey for a few minutes until cooked through and no longer pink (about 5-8 minutes).
- Once ground turkey is fully cooked through, remove pan from heat and stir in freshly chopped sage. Set pan aside to cool.
- To assemble the lasagna, begin by adding about 1 cup of the Butternut Squash Sauce to the bottom of the baking dish; next, add 4 of the cooked lasagna noodles over the sauce, and then add another 1-2 cups of the sauce over top of the noodles.
- Next, add about half of the cooked, ground turkey, followed by 1 cup of the baby spinach leaves, and drizzle lightly with some olive oil; next, sprinkle over about 1/2 cup of the mozzarella cheese.
- Repeat the layering process by once again adding 4 lasagna noodles, 1-2 cups of sauce, the remainder of the ground turkey and the remaining 1 cup of baby spinach leaves, along with a drizzle of olive oil and another sprinkle of about 1/2 cup of mozzarella.
- Finish the lasagna by adding the remaining 4 lasagna noodles, and the remaining sauce over top; smooth out the sauce over the noodles, and finish by sprinkling the remaining mozzarella cheese over the top; add a sprinkle of Italian seasoning over the cheese.
- Place the lasagna into the oven to bake for roughy 30-35 minutes, or until the cheese is melted and lightly golden; serve while hot.
For the Butternut Squash Garlic Sauce:
- *This sauce can be made ahead if desired, and kept refrigerated* Preheat the oven to 400 degrees, and line a baking sheet with parchment paper.
- Drizzle 1 Tbs. (1/2 Tbs. each) olive oil over the 2 heads of garlic, and sprinkle a couple of pinches of salt over top; wrap each head of garlic tightly in foil, and place the heads directly onto the rack of the oven to roast. Roast for 10 minutes. Remove from oven, leaving the garlic heads wrapped in foil, and place on baking sheet.
- Toss cubed squash in olive oil and season with Italian seasoning, salt and pepper. Lay in a single layer on baking sheet (with garlic heads off to one side). Roast in oven for about 40 minutes.
- Allow the squash and garlic heads to cool slightly, so they can be handled. Once slightly cooled, squeeze the cloves of garlic from the whole heads, mash lightly with a fork, and set aside. Next, add about 1/3 of the roasted squash into the bowl of a food processor or large blender (you will work in about 3 batches), and process or blend with about 1/3 of the roasted garlic, until smooth and pureed. Turn the processed/blended squash/garlic into a large pot, and repeat the pureeing process with the remaining squash/garlic and turn that out into the pot once pureed, as well. ** I found it helpful to add 1/3 cup of chicken stock and 1/3 cup of nut milk to each batch so the squash was more easily processed/blended **
- Place the pot with the pureed squash/garlic over low heat, and carefully stir in the Greek yogurt and Parmesan. Stir well, about 2-3 minutes until all ingredients are completely combined. Remove the sauce from the heat and set aside until ready to use for the lasagna. (If making ahead, cool the sauce completely and refrigerate until ready to assemble the lasagna, at which time you can gently re-heat it stove-top.)