butternut squash lasagna with four cheeses

*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.