Biddy's Butternut Squash and Turkey Lasagna

Name: Biddy's Butternut Squash and Turkey Lasagna
Total time: 150
Yield: 12
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; ½ 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; ½ cup shredded Parmesan cheese

Recipe by Christine Houser from allrecipes.com

Dinner 3 Hr. 30 Mins.

Ingredients

12 servings

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1 large butternut squash, peeled and cubed
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2 tablespoons olive oil, or as needed
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1 teaspoon dried sage
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salt and ground black pepper to taste
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1 (20 ounce) jar spicy red pepper marinara sauce
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1 small yellow onion, diced
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4 cloves minced garlic, divided
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olive oil, divided
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1 (16 ounce) bag fresh spinach

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1 pound 93% lean ground turkey
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1 teaspoon Italian seasoning
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½ teaspoon crushed red pepper
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9 lasagna noodles
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10 ounces ricotta cheese, or more to taste
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2 large eggs
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1 cup shredded low-fat mozzarella cheese
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½ cup shredded Parmesan cheese

Instructions

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.