Ingredients
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1 large butternut squash, peeled and cubed
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2 tablespoons olive oil, or as needed
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1 teaspoon dried sage
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salt and ground black pepper to taste
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1 (20 ounce) jar spicy red pepper marinara sauce
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1 small yellow onion, diced
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4 cloves minced garlic, divided
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olive oil, divided
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1 (16 ounce) bag fresh spinach
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1 pound 93% lean ground turkey
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1 teaspoon Italian seasoning
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½ teaspoon crushed red pepper
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9 lasagna noodles
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10 ounces ricotta cheese, or more to taste
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2 large eggs
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1 cup shredded low-fat mozzarella cheese
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½ cup shredded Parmesan cheese
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Toss butternut squash, olive oil, sage, salt, and black pepper together in a bowl. Transfer to a baking sheet.
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Bake in the preheated oven until soft, about 20 minutes.
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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.
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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.
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Remove butternut squash from the oven and leave oven on.
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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.
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Combine cooked butternut squash, ricotta cheese, and eggs together in a bowl until smooth.
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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.
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Bake in the hot oven for about 45 minutes; let cool 10 minutes before cutting.
Nutrition Facts (per serving)
324 | Calories |
13g | Fat |
37g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 324 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 4g | 19% |
Cholesterol 70mg | 23% |
Sodium 354mg | 15% |
Total Carbohydrate 37g | 13% |
Dietary Fiber 5g | 18% |
Total Sugars 8g | |
Protein 18g | 36% |
Vitamin C 36mg | 40% |
Calcium 225mg | 17% |
Iron 4mg | 20% |
Potassium 928mg | 20% |
* 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.