Best 2 Biddys Butternut Squash And Turkey Lasagna Recipes

Indulge in a culinary journey with Biddy's Butternut Squash and Turkey Lasagna, a delectable dish that combines the warmth of fall flavors with the comforting goodness of lasagna. This recipe features layers of tender butternut squash, succulent turkey, a medley of cheeses, and a savory sauce, all nestled between sheets of pasta.

The butternut squash, roasted to perfection, adds a touch of sweetness and a vibrant orange hue to the lasagna. The turkey, seasoned with aromatic herbs and spices, provides lean protein and a hearty texture. A blend of ricotta, Parmesan, and mozzarella cheeses creates a rich and creamy filling, while the velvety sauce, made with a combination of tomatoes, garlic, and herbs, brings everything together.

But that's not all. The article also includes two additional lasagna recipes that are sure to tantalize your taste buds. The Spinach and Mushroom Lasagna offers a vegetarian twist, with layers of sautéed spinach, earthy mushrooms, and a creamy béchamel sauce. And for those who prefer a classic lasagna experience, the Traditional Lasagna recipe delivers a timeless combination of ground beef, ricotta cheese, and a tangy tomato sauce.

Each recipe is meticulously detailed, providing step-by-step instructions, helpful tips, and ingredient variations to accommodate different dietary preferences and tastes. Whether you're a seasoned cook or a novice in the kitchen, these lasagna recipes are guaranteed to impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

BIDDY'S BUTTERNUT SQUASH AND TURKEY LASAGNA

Biddy's Butternut Squash and Turkey Lasagna image

With this unique, autumnal twist on lasagna, you get the sweet goodness of butternut squash combined with moist turkey, packaged between tender noodles and stuffed with cheese.

Provided by Christine Houser

Categories World Cuisine Recipes European Italian

Time 2h30m

Yield 12

Number Of Ingredients 17

Ingredients

1 large butternut squash, peeled and cubed
2 tablespoons olive oil, or as needed
1 teaspoon dried sage
salt and ground black pepper to taste
1 (20 ounce) jar spicy red pepper marinara sauce
1 small yellow onion, diced
4 cloves minced garlic, divided
olive oil, divided
1 (16 ounce) bag fresh spinach
1 pound 93% lean ground turkey
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper
9 lasagna noodles
10 ounces ricotta cheese, or more to taste
2 large eggs
1 cup shredded low-fat mozzarella cheese
½ cup shredded Parmesan cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Toss butternut squash, olive oil, sage, salt, and black pepper together in a bowl. Transfer to a baking sheet.
Bake in the preheated oven until soft, about 20 minutes.
Meanwhile, heat marinara sauce in a saucepan over low heat until warm, about 5 minutes. Heat 1 tablespoon olive oil a saute pan over medium heat; cook and stir onion and 2 garlic cloves until golden brown, 5 to 7 minutes. Add onion mixture to marinara in the saucepan and remove from heat.
Heat 1 tablespoon olive oil in the saute pan over medium heat. Add spinach and cook until wilted, about 3 minutes. Transfer spinach to a plate lined with paper towels to absorb the moisture; move spinach to a bowl. Add turkey, remaining garlic, Italian seasoning, and crushed red pepper to the pan. Cook until brown, 5 to 7 minutes. Season with salt and black pepper and mix into the bowl with the spinach.
Remove butternut squash from the oven and leave oven on.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and lay noodles separately on a plate to keep from sticking.
Combine cooked butternut squash, ricotta cheese, and eggs together in a bowl until smooth.
Coat the bottom of a 9x13-inch baking pan with a thin layer of marinara sauce. Layer 3 lasagna noodles over the marinara, followed by ricotta mixture and ground turkey. Repeat marinara, noodles, ricotta mixture, and turkey 2 more times. Top with mozzarella cheese and Parmesan cheese.
Bake in the hot oven for about 45 minutes; let cool 10 minutes before cutting.

Nutrition Facts : Calories 323.8 calories, Carbohydrate 36.6 g, Cholesterol 70.2 mg, Fat 13 g, Fiber 5.1 g, Protein 18.1 g, SaturatedFat 3.8 g, Sodium 353.7 mg, Sugar 7.8 g

TURKEY 'N' SQUASH LASAGNA

Turkey 'n' Squash Lasagna image

I came up with this lasagna recipe when spaghetti squash was on sale at the supermarket, and it was a hit with all my friends. I used ground turkey because I'm trying to cook healthier. -Nancy Beall, Colorado Springs, Colorado

Provided by Taste of Home

Categories Dinner

Time 2h

Yield 12 servings.

Number Of Ingredients 19

Ingredients

1 medium spaghetti squash (2 to 2-1/2 pounds)
1 pound lean ground turkey
1 large onion, chopped
1 tablespoon olive oil, divided
2 garlic cloves, minced
2 cans (28 ounces each) crushed tomatoes
1 can (6 ounces) tomato paste
1/3 cup minced fresh parsley
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
1 carton (15 ounces) reduced-fat ricotta cheese
3/4 cup plus 2 tablespoons grated Parmesan cheese, divided
2 medium zucchini, sliced
6 lasagna noodles, cooked and drained
2 cups shredded part-skim mozzarella cheese, divided

Steps:

With a sharp knife, pierce spaghetti squash 10 times. Place on a microwave-safe plate; microwave on high for 5-6 minutes. Turn; cook 4-5 minutes longer or until fork-tender. Cover and let stand for 15 minutes. Cut squash in half lengthwise; discard seeds. Scoop out squash, separating strands with a fork; set aside., In a large saucepan, cook turkey and onion in 1-1/2 teaspoons oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, tomato paste, parsley, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , In a small bowl, combine the egg, ricotta and 3/4 cup Parmesan until blended. In a small skillet, saute zucchini in remaining oil until crisp-tender. , Spread 1-1/2 cups meat sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles and half of the zucchini, spaghetti squash and ricotta mixture. Sprinkle with 1-1/2 cups mozzarella and half of remaining sauce. Top with the remaining noodles, zucchini, spaghetti squash, ricotta mixture and sauce (dish will be full). , Place dish on a baking sheet. Bake, uncovered, at 350° for 45-55 minutes or until edges are bubbly. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 311 calories, Fat 12g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 548mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges

Tips:

To save time, use pre-cooked butternut squash or turkey. You can also use leftover roasted butternut squash or turkey.
If you don't have lasagna noodles, you can use any other type of pasta, such as spaghetti or penne.
To make the lasagna vegetarian, omit the turkey and add more vegetables, such as spinach or mushrooms.
To make the lasagna ahead of time, assemble it and then freeze it. When you're ready to serve, thaw the lasagna overnight in the refrigerator and then bake it according to the recipe instructions.

Conclusion:

This butternut squash and turkey lasagna is a delicious and comforting dish that is perfect for a weeknight meal or a special occasion. It is easy to make and can be customized to your liking. With its combination of butternut squash, turkey, ricotta cheese, and mozzarella cheese, this lasagna is sure to be a hit with everyone at your table.