butternut squash lasagna with four cheeses
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*Extra Virgin Olive Oil, .66 tbsp (remove)*Turkey, Ground turkey, 93% lean, 16 oz (remove)Mushrooms, fresh, 1 cup, pieces or slices (remove)Spinach - Dole Baby Spinach, 3 oz (remove)Ricotta Cheese, part skim milk, 2 cup (remove)*Cheese, Gorgonzola Crumbles, 2 oz (remove)*Cheese - Mozzarella Shredded, 1 oz (remove)Egg, fresh, whole, raw, 1 large (remove)*Sage - Fresh, 2 tbsp (remove)Salt, 1 dash (remove)Butternut Squash, 2 cup, cubes (remove)Nutmeg, ground, 1 tsp (remove)Parmesan Cheese, grated, 1 oz (remove)Hazelnuts, .125 cup, chopped (remove)
Brown turkey in 1 tsp. oil
add mushrooms and cook for approx. 5 min
add spinach and cook until just wilted (1-2 min),
set aside to cool
Preheat oven to 375, oil 9 x 13 baking pan with other tsp oil
mix together ricotta, gorgonzola, and mozz. until blended
add egg and 1 T. chopped sage
combine turkey and cheese mixtures
peel and slice butternut squash into 1/8 to 1/4 inch slices using a knife or mandolin slicer
lay slice of squash on bottom of pan, filling gaps with smaller pieces
add half the turkey/cheese mixture
make another layer of squash
add remaining turkey/cheese mixture
make a final layer of squash and top with nutmeg, parmesan, and hazelnuts
bake covered for 50 minutes, then uncovered for 10
let stand for 5 minutes before serving
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SALLIESPAULDING.
add mushrooms and cook for approx. 5 min
add spinach and cook until just wilted (1-2 min),
set aside to cool
Preheat oven to 375, oil 9 x 13 baking pan with other tsp oil
mix together ricotta, gorgonzola, and mozz. until blended
add egg and 1 T. chopped sage
combine turkey and cheese mixtures
peel and slice butternut squash into 1/8 to 1/4 inch slices using a knife or mandolin slicer
lay slice of squash on bottom of pan, filling gaps with smaller pieces
add half the turkey/cheese mixture
make another layer of squash
add remaining turkey/cheese mixture
make a final layer of squash and top with nutmeg, parmesan, and hazelnuts
bake covered for 50 minutes, then uncovered for 10
let stand for 5 minutes before serving
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SALLIESPAULDING.
Nutritional Info Amount Per Serving
- Calories: 366.1
- Total Fat: 21.1 g
- Cholesterol: 122.0 mg
- Sodium: 414.9 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 3.1 g
- Protein: 32.4 g
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