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.


Recipe Summary

1 hr
1 hr 20 mins
10 mins
2 hrs 30 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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

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

  • 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.

  • 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.

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

  • 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.

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

  • 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.

  • Bake in the hot oven for about 45 minutes; let cool 10 minutes before cutting.

Nutrition Facts

324 calories; protein 18.1g; carbohydrates 36.6g; fat 13g; cholesterol 70.2mg; sodium 353.7mg. Full Nutrition

Reviews (5)

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5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I did a 1/4 tsp crushed chilli flakes in the turkey because my family doesn t like too much spice. It was very good and I will make it again! Read More
Rating: 5 stars
I made it exactly as written except I used some manicotti instead of lasagne noodles as I ran out of the lasagne. When cooked, I opened them out flat, and they worked fine. I wasn't sure if I should have mashed the butternut squash into the ricotta, but even in small cubes, it tasted and looked great. This made a lasagne that held together and cut well. Read More
Rating: 5 stars
I would never have guessed this had squash in it! It added a sweet touch that perfectly melded with the tangy sauce. I was also surprised to discover that the turkey tasted just as good as beef. Healthy and delicious. A perfect combo! Read More
Rating: 5 stars
This was a refreshing change from regular everyday lasagna. There was a natural sweetness that just elevated all the flavors. This will be my new everyday go to lasagna. Read More
Rating: 5 stars
Fanatastic recipe! I try to keep my meat consumption down and might try this without turkey, but the turkey itself works really well in here! Read More