Butternut Squash and Turkey Lasagna: A Cozy Autumnal Delight
As the leaves begin to turn and a crispness fills the air, nothing quite satisfies like a warm, comforting lasagna. This Butternut Squash and Turkey Lasagna is a delightful twist on the classic, offering a symphony of autumnal flavors that will tantalize your taste buds. The sweetness of the butternut squash perfectly complements the savory turkey, creating a dish that is both hearty and elegant. This recipe is perfect for a family dinner, a potluck, or even a make-ahead meal for busy weeknights. It’s a showstopper that’s surprisingly easy to make.
## Why This Butternut Squash and Turkey Lasagna Works
* **Flavor Harmony:** The combination of sweet butternut squash, savory turkey, and creamy ricotta cheese creates a perfectly balanced flavor profile. The subtle spice of nutmeg and sage elevates the dish to another level.
* **Seasonal Delight:** This lasagna is perfect for fall and winter, showcasing the best of seasonal produce. Butternut squash is readily available during these months, making it an affordable and delicious ingredient.
* **Make-Ahead Friendly:** This lasagna can be assembled ahead of time and baked later, making it a convenient option for busy schedules. It also freezes well, so you can enjoy it whenever you crave a comforting meal.
* **Healthier Option:** Using ground turkey instead of ground beef reduces the fat content, making this lasagna a slightly healthier option without sacrificing flavor.
* **Impressive Presentation:** The vibrant colors of the butternut squash and the layered structure of the lasagna make for a visually stunning dish that’s sure to impress your guests.
## Ingredients You’ll Need
**For the Butternut Squash Puree:**
* 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon nutmeg
**For the Turkey Filling:**
* 1 tablespoon olive oil
* 1 pound ground turkey
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon dried sage
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 (28 ounce) can crushed tomatoes
* 1/2 cup chicken broth
**For the Cheese Mixture:**
* 15 ounces ricotta cheese
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 1 egg, lightly beaten
* Salt and pepper to taste
**Other Ingredients:**
* 9 lasagna noodles, oven-ready (no-boil)
* 2 cups shredded mozzarella cheese
## Step-by-Step Instructions
### 1. Prepare the Butternut Squash Puree
* Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
* In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, and nutmeg. Spread the squash in a single layer on the prepared baking sheet.
* Roast for 25-30 minutes, or until the squash is tender and easily pierced with a fork. You may need to toss the squash halfway through to ensure even cooking.
* Remove from the oven and let cool slightly. Transfer the roasted squash to a food processor or blender and puree until smooth. Set aside.
### 2. Prepare the Turkey Filling
* Heat olive oil in a large skillet over medium heat.
* Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
* Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
* Stir in the dried sage, salt, and pepper. Add the crushed tomatoes and chicken broth. Bring to a simmer and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
### 3. Prepare the Cheese Mixture
* In a medium bowl, combine the ricotta cheese, Parmesan cheese, parsley, and egg. Season with salt and pepper to taste. Mix well until everything is evenly combined.
### 4. Assemble the Lasagna
* Preheat oven to 375°F (190°C).
* Spread a thin layer of butternut squash puree on the bottom of a 9×13 inch baking dish.
* Arrange three lasagna noodles over the puree.
* Spread half of the ricotta cheese mixture over the noodles.
* Spread half of the turkey filling over the ricotta cheese mixture.
* Sprinkle 1/3 of the mozzarella cheese over the turkey filling.
* Repeat layers: butternut squash puree, three lasagna noodles, remaining ricotta cheese mixture, remaining turkey filling, and 1/3 of the mozzarella cheese.
* Top with the final three lasagna noodles and the remaining butternut squash puree. Sprinkle with the remaining mozzarella cheese.
### 5. Bake the Lasagna
* Cover the baking dish with aluminum foil.
* Bake for 30 minutes.
* Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. A knife inserted into the center should come out hot. Let the lasagna stand for 10-15 minutes before cutting and serving.
## Tips and Variations
* **Roasting the Squash:** Roasting the butternut squash brings out its natural sweetness and enhances its flavor. Don’t skip this step!
* **No-Boil Noodles:** Using oven-ready lasagna noodles saves time and effort. However, if you prefer to use traditional lasagna noodles, be sure to cook them according to package directions before assembling the lasagna.
* **Vegetarian Option:** Substitute the ground turkey with cooked lentils or a vegetarian ground meat substitute. You can also add other vegetables, such as spinach, mushrooms, or zucchini.
* **Spice It Up:** Add a pinch of red pepper flakes to the turkey filling for a little heat.
* **Cheese Variations:** Experiment with different types of cheese, such as provolone, fontina, or Gruyere.
* **Fresh Herbs:** Use fresh sage, thyme, or rosemary in the turkey filling for a more vibrant flavor.
* **Make it Creamier:** Stir a dollop of mascarpone cheese into the ricotta mixture for extra richness.
* **Add Spinach:** Mix some wilted spinach into the ricotta cheese mixture for added nutrients and flavor. Make sure to squeeze out any excess moisture from the spinach before adding it.
* **Use Different Squash:** While butternut squash is the star of this recipe, you can also use other types of squash, such as acorn squash or kabocha squash.
* **Bread Crumbs:** Sprinkle the top of the lasagna with buttered bread crumbs before baking for added texture.
* **Wine Pairing:** A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with this lasagna.
## Serving Suggestions
* Serve the Butternut Squash and Turkey Lasagna with a side salad and some crusty bread for a complete meal.
* It’s also delicious served with roasted vegetables, such as Brussels sprouts or green beans.
* A dollop of sour cream or Greek yogurt can be added as a topping for extra creaminess.
## Make-Ahead and Storage Instructions
* **Make-Ahead:** The lasagna can be assembled up to 24 hours in advance. Cover it tightly with plastic wrap and store it in the refrigerator. Add an extra 10-15 minutes to the baking time if baking directly from the refrigerator.
* **Freezing:** To freeze the lasagna, let it cool completely after baking. Cut it into individual portions and wrap each portion tightly in plastic wrap. Place the wrapped portions in a freezer-safe container or bag. The lasagna can be frozen for up to 3 months. To reheat, thaw the lasagna in the refrigerator overnight. Bake in a preheated oven at 350°F (175°C) until heated through.
* **Storage:** Leftover lasagna can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
## Nutritional Information (Approximate)
* Calories: 450-550 per serving (depending on portion size)
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 40-50g
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
## Frequently Asked Questions
**Q: Can I use ground beef instead of ground turkey?**
A: Yes, you can substitute ground beef for ground turkey. However, keep in mind that ground beef will have a higher fat content.
**Q: Can I use fresh lasagna noodles?**
A: Yes, you can use fresh lasagna noodles. Cook them according to package directions before assembling the lasagna.
**Q: Can I add other vegetables to the lasagna?**
A: Absolutely! Spinach, mushrooms, zucchini, and other vegetables can be added to the lasagna. Sauté the vegetables before adding them to the turkey filling or ricotta cheese mixture.
**Q: How do I prevent the lasagna from drying out?**
A: Covering the baking dish with aluminum foil during the first part of baking helps to prevent the lasagna from drying out. Also, be sure to use enough sauce and cheese.
**Q: Can I make this lasagna gluten-free?**
A: Yes, you can make this lasagna gluten-free by using gluten-free lasagna noodles. You may also need to check the labels of other ingredients, such as the chicken broth and crushed tomatoes, to ensure they are gluten-free.
**Q: What is the best way to reheat lasagna?**
A: The best way to reheat lasagna is in the oven. Preheat the oven to 350°F (175°C). Cover the lasagna with aluminum foil and bake for 20-30 minutes, or until heated through. You can also reheat lasagna in the microwave, but it may not be as evenly heated.
**Q: My lasagna is watery. What did I do wrong?**
A: There are a few reasons why your lasagna might be watery. Make sure to drain off any excess grease from the turkey filling. Also, squeeze out any excess moisture from spinach or other vegetables that you add to the lasagna. Using oven-ready noodles helps because they absorb excess moisture. If you used regular noodles, don’t overcook them.
**Q: Can I add a bechamel sauce to this lasagna?**
A: Absolutely! A bechamel sauce would add a lovely creamy layer to the lasagna. You can layer it between the ricotta and turkey fillings.
## Enjoy Your Butternut Squash and Turkey Lasagna!
This Butternut Squash and Turkey Lasagna is a delicious and comforting dish that is perfect for any occasion. With its layers of sweet squash, savory turkey, and creamy cheese, it’s sure to be a hit with your family and friends. So gather your ingredients, follow the steps, and enjoy this autumnal delight!