Biddy's Butternut Squash and Turkey Lasagna


With this unique, autumnal twist on lasagna, you get the sweet goodness of butternut squash combined with moist turkey, packaged between tender noodles and stuffed with cheese.

Prep Time:
1 hr
Cook Time:
1 hr 20 mins
Additional Time:
10 mins
Total Time:
2 hrs 30 mins
12 servings


  • 1 large butternut squash, peeled and cubed

  • 2 tablespoons olive oil, or as needed

  • 1 teaspoon dried sage

  • salt and ground black pepper to taste

  • 1 (20 ounce) jar spicy red pepper marinara sauce

  • 1 small yellow onion, diced

  • 4 cloves minced garlic, divided

  • olive oil, divided

  • 1 (16 ounce) bag fresh spinach

  • 1 pound 93% lean ground turkey

  • 1 teaspoon Italian seasoning

  • ½ teaspoon crushed red pepper

  • 9 lasagna noodles

  • 10 ounces ricotta cheese, or more to taste

  • 2 large eggs

  • 1 cup shredded low-fat mozzarella cheese

  • ½ cup shredded Parmesan cheese


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Toss butternut squash, olive oil, sage, salt, and black pepper together in a bowl. Transfer to a baking sheet.

  3. Bake in the preheated oven until soft, about 20 minutes.

  4. 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.

  5. 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.

  6. Remove butternut squash from the oven and leave oven on.

  7. 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.

  8. Combine cooked butternut squash, ricotta cheese, and eggs together in a bowl until smooth.

  9. 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.

  10. 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
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
Vitamin C 36mg 182%
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.

You’ll Also Love