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Autumn Lasagna with Creamy, Butternut Squash and Roasted Garlic Sauce, Seasoned Ground Turkey, Sage, Spinach and Mozzarella Cheese
Autumn Lasagna with Creamy, Butternut Squash and Roasted Garlic Sauce, Seasoned Ground Turkey, Sage, Spinach and Mozzarella Cheese
- Recipe Submitted by Parfait on 10/25/2014
Category: Healthy Recipes, Cheese, Meat, Sauces, Squash
Ingredients List
- Olive oil for drizzling
- 1 ¼ lb. ground turkey
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 clove garlic, finely minced
- 2 teaspoons chopped, fresh sage leaves
- 12 lasagna noodles, cooked
- Creamy Butternut Squash and Roasted Garlic Sauce (recipe below)
- 4 cups fresh, baby spinach leaves
- 4 cups shredded mozzarella cheese
Directions
-Preheat the oven to 350, and have a 12”x10”x2” (roughly) baking dish on hand.
-Place a large, non-stick saute pan over medium-high heat, and add about 2 tablespoons worth of olive to the pan; once the oil gets hot, add the ground turkey into the pan, and break up the meat with a spatula or spoon; next, add in the Italian seasoning, the salt, pepper and the garlic, and stir to incorporate; cook the turkey for a few minutes until cooked through and no longer pink; remove from heat and stir in the fresh sage; set aside to slightly 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 2 cups of the sauce over top of the noodles; next, add about half of the cooked, ground turkey, followed by 2 cups of the baby spinach leaves, and drizzle lightly with some olive oil; next, sprinkle over about 1 cup worth of the mozzarella cheese; repeat the layering process by once again adding 4 lasagna noodles, 2 cups of sauce, the remainder of the ground turkey and the remaining 2 cups of baby spinach leaves, along with a drizzle of olive oil and another sprinkle of about 1 cup worth of the cheese; 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 the by sprinkling the remaining 2 cups of mozzarella cheese over the top; add the remaining ½ teaspoon of Italian seasoning over the cheese, and place the lasagna into the 350 degree oven to bake for roughy 30-35 minutes, or until the cheese is melted and lightly golden; serve while hot.
-Place a large, non-stick saute pan over medium-high heat, and add about 2 tablespoons worth of olive to the pan; once the oil gets hot, add the ground turkey into the pan, and break up the meat with a spatula or spoon; next, add in the Italian seasoning, the salt, pepper and the garlic, and stir to incorporate; cook the turkey for a few minutes until cooked through and no longer pink; remove from heat and stir in the fresh sage; set aside to slightly 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 2 cups of the sauce over top of the noodles; next, add about half of the cooked, ground turkey, followed by 2 cups of the baby spinach leaves, and drizzle lightly with some olive oil; next, sprinkle over about 1 cup worth of the mozzarella cheese; repeat the layering process by once again adding 4 lasagna noodles, 2 cups of sauce, the remainder of the ground turkey and the remaining 2 cups of baby spinach leaves, along with a drizzle of olive oil and another sprinkle of about 1 cup worth of the cheese; 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 the by sprinkling the remaining 2 cups of mozzarella cheese over the top; add the remaining ½ teaspoon of Italian seasoning over the cheese, and place the lasagna into the 350 degree oven to bake for roughy 30-35 minutes, or until the cheese is melted and lightly golden; serve while hot.
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