Turkey Lasagna with Butternut Squash, Zucchini, and Spinach

Turkey Lasagna with Butternut Squash, Zucchini, and Spinach

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carren1105 0

"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!"
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Ingredients

2 h 45 m servings 477 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 56.9g
  • 18%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 907 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Cook and stir the spinach in a large skillet over medium heat until wilted, about 5 minutes. Set aside.
  4. 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.
  5. Preheat an oven to 375 degrees F (190 degrees C).
  6. 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.
  7. 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.

Reviews

29
  1. 43 Ratings

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Most helpful positive review

I have never made lasagna before, so I was worried about how this would turn out. To my amazement, it not only turned out delicious, but it actually looked good, too! I followed the recipe ex...

Most helpful critical review

I wish I had added salt. And it definitely needed bigger than a 9x13. It was already at the top of the pan when I had only done 2 layers. So I flipped it over into a 10x15.

I have never made lasagna before, so I was worried about how this would turn out. To my amazement, it not only turned out delicious, but it actually looked good, too! I followed the recipe ex...

Made this for Thanksgiving and it was great, though needed a little more seasoning than the recipe called for, especially salt and pepper.

I mistakingly bought a butternut squash instead of a spaghetti squash so I came here looking for a way to use it. Came across this recipe and absolutely loved it! I am a full time working mom ...

LOVED, LOVED, LOVED all this garden goodness! The sauce turned out a little thick for me, but this may have been because I used fresh tomatoes; I will just add more water next time. I crushed th...

This a really good lasagna- And the first time I made one myself! I would omit the zucchini next time. Many said this was somewhat bland or needed more seasoning, so I seasoned to taste. The sau...

This was great, and took a lot of work, but could be even better pretty easily. I used bottled sauce. I cooked onions and garlic in a little evoo, then added the turkey, drained a little, adde...

It was delicious! I added mushrooms on my recipe and just used regular lasagna.I only added 1/2 a cup of water and it was fine.I just tossed all the veggies with the sauce and it works.Thin slic...

My family couldn't get enough. I made my own ricotta, but other than that I made it exactly as listed.

I wish I had added salt. And it definitely needed bigger than a 9x13. It was already at the top of the pan when I had only done 2 layers. So I flipped it over into a 10x15.