Indulge in a culinary journey with our enticing Turkey 'n Squash Lasagna, a harmonious blend of hearty flavors and autumnal charm. This delectable dish features layers of tender turkey, roasted butternut squash, savory spinach, and creamy ricotta cheese, all enveloped in a blanket of rich tomato sauce and melted mozzarella. Each bite offers a symphony of textures and flavors, from the succulent turkey and roasted squash to the velvety spinach and gooey cheese.
Accompanying this main course are two delightful variations: a vegetarian lasagna and a hearty turkey Bolognese. The vegetarian lasagna offers a vibrant medley of roasted vegetables, spinach, and cheese, while the turkey Bolognese combines succulent ground turkey with a rich and flavorful tomato sauce. These alternatives cater to diverse dietary preferences, ensuring that everyone can savor the comforting goodness of this classic Italian dish.
TURKEY LASAGNA WITH BUTTERNUT SQUASH, ZUCCHINI, AND SPINACH
I was craving lasagna, but not all the calories it usually comes with. After researching several recipes for inspiration, I ended up cooking up this delicious creation. I hope you enjoy it, too!
Provided by carren1105
Categories World Cuisine Recipes European Italian
Time 2h45m
Yield 8
Number Of Ingredients 21
Steps:
- 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.
- 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.
- Cook and stir the spinach in a large skillet over medium heat until wilted, about 5 minutes. Set aside.
- 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.
- Preheat an oven to 375 degrees F (190 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 56.9 g, Cholesterol 97.5 mg, Fat 14.3 g, Fiber 8.6 g, Protein 34.7 g, SaturatedFat 4.5 g, Sodium 906.5 mg, Sugar 13.9 g
BIDDY'S BUTTERNUT SQUASH AND TURKEY LASAGNA
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
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
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
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
YELLOW SQUASH LASAGNA RECIPE BY TASTY
Here's what you need: yellow squashes, kosher salt, pepper, garlic powder, onion powder, dried oregano, olive oil, white onion, garlic, ground chicken, dried thyme, crushed tomato, ricotta cheese, grated parmesan cheese, large eggs, nonstick cooking spray, fresh mozzarella cheese
Provided by Frank Tiu
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425˚F (220˚C).
- Use a vegetable peeler to peel the yellow squash into ribbons. Add the squash to a large bowl.
- Add 1 teaspoon salt, 1 teaspoon pepper, the garlic powder, onion powder, and 1 teaspoon oregano, and toss well until the squash is coated. Set aside.
- Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic and cook for 5 minutes, until fragrant.
- Add the ground chicken, the remaining teaspoon salt, remaining teaspoon pepper, remaining teaspoon oregano, and the thyme, and cook until chicken is lightly golden brown.
- Add the crushed tomatoes, stirring to break up, and cook for 15 minutes, or until the sauce has reduced. Remove from the heat and set aside.
- In a medium bowl, combine the ricotta, Parmesan, and eggs and whisk until smooth.
- Grease a 9x13-inch (22x33 cm) casserole dish with cooking spray.
- Spread about ¼ of the ground chicken and tomato mixture in the bottom of the dish. Top with about ¼ of the squash noodles and ⅓ of the cheese mixture. Repeat with the remaining ingredients, finishing with a layer of noodles
- Top with the fresh mozzarella cheese.
- Bake for 30 minutes, or until the cheese is browned and melted.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 909 calories, Carbohydrate 31 grams, Fat 55 grams, Fiber 7 grams, Protein 75 grams, Sugar 16 grams
Tips for Making the Best Turkey 'n Squash Lasagna
- Choose the right ingredients. Use fresh, high-quality ingredients for the best flavor. Look for ground turkey that is lean and has a mild flavor. Butternut squash should be ripe and tender. And use a good-quality lasagna noodle that will hold up to the sauce and cheese.
- Don't overcook the turkey. Ground turkey can dry out quickly, so be careful not to overcook it. Cook it until it is just cooked through, about 5 minutes.
- Make sure the butternut squash is tender. Butternut squash should be tender enough to easily mash with a fork. If it is not, cook it for a few more minutes until it is tender.
- Use a flavorful sauce. The sauce is what really brings this lasagna together, so make sure it is flavorful. Use a good-quality tomato sauce and add plenty of herbs and spices.
- Don't skimp on the cheese. Cheese is what makes lasagna so rich and decadent. Use a combination of mozzarella, Parmesan, and ricotta cheeses for the best flavor.
- Let the lasagna rest before serving. This will allow the flavors to meld and the lasagna to set up. Let it rest for at least 15 minutes before slicing and serving.
Conclusion
Turkey 'n Squash Lasagna is a delicious and hearty dish that is perfect for a family meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make the best Turkey 'n Squash Lasagna that everyone will love. So next time you're looking for a new lasagna recipe, give this one a try. You won't be disappointed!
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