I visited my friend out in PA a couple of weeks ago and she gave me two butternut squash from her garden! So I brainstormed a yummy recipe and I am sharing it with you today!
2 Butternut Squash
Ricotta Cheese 32 oz. Container
Shredded Mozzarella Cheese
No Boil Lasagna Noodles (I used about half the package)
About 1 pound of ground turkey
1 small onion
First cut up your butternut squash
Then spray the cut pieces with canola or olive oil and sprinkle salt and pepper on them.
Roast at 350 Degrees F. for an hour.
Let the pieces cool for a bit.
While they are cooling cook ground turkey and diced onion in a small pan with olive oil, salt and pepper.
Next peel the skin off of the butternut squash.
Mash it together with a few splashes of milk, just to get the consistency more moist, not super liquid-y.
Next begin to assemble the lasagna. Spray a 13 by 9 baking pan with canola oil.
First layer the bottom with about 4 no boil lasagna noodles. Then add a layer of mashed butternut squash, then a layer of ground turkey then a layer of ricotta and sprinkle mozzarella cheese. Repeat this 3 times to make 3 layers.
For the top layer spread more ricotta, mozzarella and sprinkle on parmesan cheese. Sprinkle pepper over as well.
Bake at 350 Degrees F. for 45 minutes or until the top starts to brown a bit.
Makes about 6 hearty servings!
Let me know if you try this recipe out!