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Turkey Lasagna with Butternut Squash, Zucchini, and Spinach
Turkey Lasagna with Butternut Squash, Zucchini, and Spinach
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
165 minutes
Turkey meat sauce layered with butternut squash, zucchini, and spinach in a modern twist on traditional Italian lasagna.
Ingredients:
  • 4 cloves garlic, chopped
  • 1 (20 ounce) package ground turkey
  • 1 (28 ounce) can crushed tomatoes
  • 3 (6 ounce) cans tomato paste
  • 1.5 cups water
  • 1.5 teaspoons dried basil
  • 1 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 0.25 cup chopped fresh parsley
  • 3.5 cups peeled and cubed butternut squash
  • 1 (10 ounce) package fresh spinach
  • 1 (15 ounce) container fat-free ricotta cheese
  • 1 egg
  • 2 tablespoons chopped fresh parsley
  • 1 (6 ounce) package shredded part-skim mozzarella cheese, divided
  • 9 no-boil lasagna noodles
  • 2 zucchini, sliced lengthwise
Instructions:
  • In a large skillet, heat vegetable oil over medium heat and sauté onion and garlic until fragrant, about 5 to 7 minutes. Add the ground turkey, breaking it into small pieces, and cook until browned, about 7 to 10 minutes. Stir in crushed tomatoes, tomato paste, water, basil, fennel seeds, Italian seasoning, black pepper, and parsley. Simmer over medium-low heat, stirring occasionally, until the sauce thickens to your liking, about 60 to 90 minutes.
  • While the sauce is simmering, microwave the butternut squash in a large, microwave-safe bowl covered with plastic wrap on High for about 5 minutes until tender. Set aside.
  • Sauté the spinach in a sizable skillet over medium heat until it wilts, approximately 5 minutes. Remove from heat and set aside.
  • Combine the ricotta cheese, egg, 2 tablespoons of parsley, 1/4 teaspoon of black pepper, and most of the mozzarella cheese in a bowl. Set aside.
  • Preheat the oven to 375°F (190°C).
  • Begin by gently spreading 1 1/2 cups of sauce on the bottom of a 9x13-inch baking dish. Lay down 3 lasagna noodles over the sauce. Evenly spread 1 cup of ricotta cheese mixture on top. Sprinkle half of the butternut squash, followed by half of the wilted spinach, and then half of the zucchini slices. Repeat the layers. Cover with the remaining 3 lasagna noodles. Spread any leftover ricotta mixture, followed by the remaining sauce. Lastly, cover with aluminum foil before baking.
  • Bake in the preheated oven for 30 minutes. Uncover, sprinkle the remaining mozzarella over the top, and bake until golden brown, about 30 minutes. Let the lasagna rest for 15 minutes before serving.

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