Name: Turkey Lasagna with Butternut Squash, Zucchini, and Spinach
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Vegetable oil - 2 tablespoons; Onion, diced - 1; Garlic, chopped - 4 cloves; Ground turkey - 1 (20 ounce) package; Crushed tomatoes - 1 (28 ounce) can; Tomato paste - 3 (6 ounce) cans; Water - 1 ½ cups; Dried basil - 1 ½ teaspoons; Fennel seeds - 1 teaspoon; Italian seasoning - 1 teaspoon; Ground black pepper - ¼ teaspoon; Chopped fresh parsley - ¼ cup; Peeled and cubed butternut squash - 3 ½ cups; Fresh spinach - 1 (10 ounce) package; Fat-free ricotta cheese - 1 (15 ounce) container; Egg - 1; Chopped fresh parsley - 2 tablespoons; Ground black pepper - ¼ teaspoon; Shredded part-skim mozzarella cheese, divided - 1 (6 ounce) package; No-boil lasagna noodles - 9; Zucchini, sliced lengthwise - 2

Turkey Lasagna with Butternut Squash, Zucchini, and Spinach

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Turkey Lasagna with Butternut Squash, Zucchini, and Spinach

1. Vegetable oil - 2 tablespoons

2. Onion, diced - 1

3. Garlic, chopped - 4 cloves

4. Ground turkey - 1 (20 ounce) package

5. Crushed tomatoes - 1 (28 ounce) can

6. Tomato paste - 3 (6 ounce) cans

7. Water - 1 ½ cups

8. Dried basil - 1 ½ teaspoons

9. Fennel seeds - 1 teaspoon

10. Italian seasoning - 1 teaspoon

11. Ground black pepper - ¼ teaspoon

12. Chopped fresh parsley - ¼ cup

13. Peeled and cubed butternut squash - 3 ½ cups

14. Fresh spinach - 1 (10 ounce) package

15. Fat-free ricotta cheese - 1 (15 ounce) container

16. Egg - 1

17. Chopped fresh parsley - 2 tablespoons

18. Ground black pepper - ¼ teaspoon

19. Shredded part-skim mozzarella cheese, divided - 1 (6 ounce) package

20. No-boil lasagna noodles - 9

21. Zucchini, sliced lengthwise - 2

How to cook deliciously - Turkey Lasagna with Butternut Squash, Zucchini, and Spinach

1. Stage

Heat the vegetable oil in a large skillet over medium heat; cook the onion and garlic in the hot oil until fragrant, 5 to 7 minutes. Break the turkey into small pieces into the skillet; cook and stir until completely browned, 7 to 10 minutes. Stir the crushed tomatoes, tomato paste, water, basil, fennel seeds, Italian seasoning, 1/4 teaspoon black pepper, and 1/4 cup parsley into the turkey mixture. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce reaches a desired consistency, 60 to 90 minutes.

2. Stage

While the sauce simmers, place the butternut squash in a large, microwave-safe bowl; cover with plastic wrap and cook in microwave on High until tender, about 5 minutes. Set aside.

3. Stage

Cook and stir the spinach in a large skillet over medium heat until wilted, about 5 minutes. Set aside.

4. Stage

Stir the ricotta cheese, egg, 2 tablespoons parsley, 1/4 teaspoon black pepper, and about 2/3 of the mozzarella cheese together in a bowl. Set aside.

5. Stage

Preheat an oven to 375 degrees F (190 degrees C).

6. Stage

Pour 1 1/2 cups of the sauce into the bottom of a 9x13-inch baking dish. Arrange 3 of the lasagna noodles in a layer over the sauce. Spread 1 cup of the ricotta cheese mixture over the noodles. Sprinkle about half of the butternut squash over the ricotta cheese mixture. Layer about half the wilted spinach over the butternut squash. Lay about half the zucchini slices over the spinach in a layer. Repeat the layering. Top with the 3 remaining lasagna noodles. Spread any remaining ricotta cheese mixture over the top of the lasagna. Finish by topping with any remaining sauce mixture. Cover with aluminum foil.

7. Stage

Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle the remaining mozzarella over the top of the lasagna. Return to oven and bake uncovered until the top is golden brown, about 30 minutes more. Remove and allow the lasagna to rest 15 minutes before cutting to serve.