Butternut Squash Lasagna with Four Cheeses
Recipe type: Entree
Cuisine: Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 6
Lasagna gets lean and gluten free by substituting strips of sweet, succulent Butternut Squash for pasta, yet retains its cheesy lusciousness with a smart mix of 4 cheeses.
  • 2 tsp olive oil
  • 1 lb ground turkey breast (white ground turkey)
  • 1 cup sliced crimini mushrooms
  • 3 oz. fresh baby spinach leaves
  • 1¾ cup light ricotta cheese
  • 2 oz. crumbled gorgonzola cheese
  • 1 oz. shredded, part skim mozzarella cheese
  • 1 large egg, beaten
  • 2 tbsp chopped fresh sage
  • pinch of salt
  • 4 lb whole Butternut Squash
  • 1 tsp ground nutmeg
  • 1 oz. shredded parmesan cheese
  • 2 tbsp chopped hazelnuts
  1. Heat 1 tsp of the olive oil in a large skillet over medium heat.
  2. Add the ground turkey breast and cook until lightly browned and crumbly.
  3. Add the mushrooms and a pinch of salt and cook for about 5 minutes more, or until the mushrooms are tender and have released their water.
  4. Gently stir in the spinach and cook for 1-2 minutes until the spinach has just wilted. Remove the pan from the heat and let sit.
  5. Preheat the oven to 375. Brush the remaining 1 tsp of olive oil over the bottom of a 9x13 baking pan.
  6. Mix together the ricotta, gorgonzola and mozzarella cheeses in a medium mixing bowl. Add the egg, 1 tbsp of the sage, and a pinch of salt and continue mixing. Combine in the cooled turkey-mushroom-spinach mixture and set aside.
  7. Peel the butternut squash by trimming the top and bottom off of the squash then running your knife down the side of the squash to cut off the peel. Cut the squash in half lengthwise and scoop out seeds and pulp. Use either a sharp knife or a mandolin slicer to cut the squash into strips lengthwise about ⅛-1/4" thick.
  8. Lay strips of the butternut squash in a single layer across the bottom of the oiled baking dish. Use smaller pieces of the squash to fill in any holes created from the shape of the squash.
  9. Spread half of the meat-cheese mixture across the squash. Lay another layer of squash slices over the top of the meat-cheese mixture, again in a single layer and using smaller pieces of the squash to fill in any holes. Spread the remaining meat-cheese mixture over the squash then arrange another layer of the butternut squash slices on top of the meat-cheese mixture, again in a single layer and using any smaller pieces to fill in the holes.
  10. Sprinkle the nutmeg acoss the top layer of the squash. Then top with the shredded parmesan cheese, remaining 1 tbsp of sage, and hazelnuts over the top of the lasagna.
  11. Cover with foil and bake for 50 minutes. Remove foil and bake 10 minutes more or until the cheese is lightly browned on top. Let sit for 5 minutes before slicing into 6 equal wedges and serving.
Nutrition Information
Serving size: 1 wedge Calories: 365.8 Fat: 14.0 Saturated fat: 6.0 Polyunsaturated fat: 0.7 Carbohydrates: 29.1 Sugar: 4.0 Sodium: 367.8 Fiber: 7.5 Protein: 32.5 Cholesterol: 106.3
Recipe by Colleen's Kitchen at http://www.colleens-kitchen.com/2013/10/butternut-squash-lasagna-four-cheeses.html