Butternut squash is most definitely one of my favorite ingredients to cook with, especially in the fall. I feel like I’m in the minority, but I love savoring every moment of the Thanksgiving season and I can’t bring myself to jump into Christmas too soon. This lasagna was inspired by Thanksgiving flavors, and is creamy and so so delicious! Seriously, I think this is one of my favorite dishes so far. For you Ricotta cheese haters (like me) there is NO Ricotta, and this lasagna would be easy to make vegetarian but omitting the turkey and adding more butternut squash. This is a great make-ahead dish to serve if you are hosting visitors over Thanksgiving week!
To make head, you can cover after assembling and leave in the fridge for up to 24 hours, or freeze for up to 6 months. If you’re cooking from frozen, allow the lasagna to thaw for 24 hours in the fridge before baking.
What You’ll Need
For the lasagna, you’ll need lean ground turkey, cubed butternut squash, a diced onion, fresh sage, flour, 2% milk, a box of ready to bake lasagna noodles (if you don’t have any, make sure to boil the noodles prior to assembling), 2 packs of cream cheese, shredded mozzarella, grated parmesan, oregano and garlic.
Make the Cheese Mixture
Preheat your oven to 350 degrees. In a medium mixing bowl, mix together the mozzarella, parmesan, one tablespoon of fresh chopped sage and 1 tablespoon of dried oregano. Set aside about 1-1.5 cups of the cheese mixture.
Add the cream cheese and 1/2 cup of milk and mix until combined and smooth.
Make the Turkey & Squash Mixture
Heat olive oil in a large skillet over medium high heat. Add the turkey and cook, breaking apart, until mostly browned, about 4-5 minutes.
Add the butternut squash and onion and cook until the turkey is cooked through and the squash is soft, about 10-12 more minutes.
Add the garlic and remaining sage, and cook until fragrant, about 30-60 seconds. Season with salt & pepper to taste.
Add the flour and stir until combined.
Add the remaining milk, bring to a simmer and cook until the mixture begins to thicken, about 5 minutes.
Assemble
In a greased baking dish, add 1/3 of the turkey squash mixture, then top with lasagna noodles.
Top with 1/2 the cheese mixture, then another layer of lasagna noodles.
Top with half the remaining meat mixture, the remaining lasagna noodles, then the remaining cheese.
Cover with the remaining meat mixture, then top with the reserved cheese and whole sage leaves.
Spray one side of a piece of foil with non-stick spray, then cover and bake for 45 minutes. Remove the foil, then bake for 15 more minutes, until the cheese is melted and golden brown. Remove from oven and allow to rest for 15-20 minutes before serving.
Turkey, Butternut Squash & Sage Lasagna
Servings: 6-8
Prep Time: 25 minutes
Cook Time: 1 hour
Ingredients
- 1 pound lean ground turkey
- 4 cups butternut squash, diced
- 1 onion, diced
- 3 tablespoons of fresh sage, chopped and divided
- 3 tablespoons flour
- salt & pepper, to taste
- 2 1/2 cups 2% milk, divided
- 2 (8oz) blocks of cream cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan
- 1 tablespoon dried oregano
- 8 whole sage leaves
- 3 cloves garlic, minced
Instructions
- Preheat your oven to 350 degrees.
- In a medium mixing bowl, mix together the mozzarella, parmesan, one tablespoon of fresh chopped sage and dried oregano.
- Set aside about 1-1.5 cups of the cheese mixture.
- Add the cream cheese and 1/2 cup of milk and mix until combined and smooth.
- Heat olive oil in a large skillet over medium high heat. Add the turkey and cook, breaking apart, until mostly browned, about 4-5 minutes.
- Add the butternut squash and onion and cook until the turkey is cooked through and the squash is soft, about 10-12 more minutes.
- Add the garlic and remaining sage, and cook until fragrant, about 30-60 seconds. Season with salt & pepper to taste.
- Add the flour and stir until combined.
- Add the remaining milk, bring to a simmer and cook until the mixture begins to thicken, about 5 minutes.
- In a greased baking dish, add 1/3 of the turkey squash mixture, then top with lasagna noodles.
- Top with 1/2 the cheese mixture, then another layer of lasagna noodles.
- Top with half the remaining meat mixture, the remaining lasagna noodles, then the remaining cheese mixture.
- Cover with the remaining meat mixture, then top with the reserved cheese and whole sage leaves.
- Spray one side of a piece of foil with non-stick spray, then cover and bake for 45 minutes. Remove the foil, then bake for 15 more minutes, until the cheese is melted and golden brown.
- Remove from oven and allow to rest for 15-20 minutes before serving.
Basil & Thyme 