Turkey, sage and butternut squash lasagna

2 cups Roasted butternut squash
3 tsp garlic
2 tsp olive oil
1 lb lean ground turkey breast
8 oz fat free half and half
2oz Neufchatel cheese (cream cheese or marscapone can be sub)
1 tsp chopped sage leaves
1 package lasagna noodles
2 cups shredded mozzarella cheese. (I use a low fat version)
4 cups baby spinach

Mix butternut squash with 1/2 garlic and olive oil. Roast at 425 degree's until soft and starting to look golden.
Cook Ground turkey with remanding garlic and olive oil. When cooked remove from heat and add 1 tsp. chopped fresh sage to turkey mixture. Set aside.

Partially cook lasagna noodles. Drain.

In a blender, add fat free cream, Neufchatel cheese and roasted butternut squash. Blend until creamy.
Add mixture to cooked ground turkey.

Now begin layering lasagna.
Turkey squash mixture
Lasagna noodles
layer baby spinach
layer mozzarella cheese
Layer lasagna noodles
Layer turkey butternut squash mixture.
Repeat to fill pan.
Last layer of mozzarella cheese
Cook at 350 degree's for 1 hour.

Serving Size: 8X12 pan, cut into 12 equal squares

Number of Servings: 12

Recipe submitted by SparkPeople user BEVSULLIVAN.