Butternut Squash Lasagna

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!

Ingredients:

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

Milk

Parmesan Cheese

Directions:

First cut up your butternut squash

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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.

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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.

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Next peel the skin off of the butternut squash.

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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.

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For the top layer spread more ricotta, mozzarella and sprinkle on parmesan cheese. Sprinkle pepper over as well.

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Bake at 350 Degrees F. for 45 minutes or until the top starts to brown a bit.

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Makes about 6 hearty servings!

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Enjoy!

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Let me know if you try this recipe out!Β 

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3 thoughts on “Butternut Squash Lasagna

  1. Pingback: Recent Eats! | Run2Golden

  2. Pingback: Christmas Recap! | Run2Golden

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