Butternut Squash Lasagna with Turkey Ragu

Prep Time: 0:20

Cook Time: 1:00

Serves: 9

Swap out noodles and use layers of butternut squash instead, to make this a tasty and low SmartPoints main course.

Ingredients

• 3 clove(s), medium garlic clove(s), finely chopped

• 1 medium uncooked onion(s), diced

• 1 rib(s), small uncooked celery, diced

• 1 large uncooked carrot(s), diced

• 1 Tbsp crushed red pepper flakes

• 1 pound(s) cooked 99% fat-free ground turkey breast

• 2 cup(s) canned salted tomato puree, 500ml (passata)

• 1 tsp table salt

• 1 tsp black pepper

• 1 Tbsp rosemary (1 sprig)

• 1 pound(s) uncooked butternut squash (1 large)

• 2 Tbsp olive oil

• 1 cup(s) part-skim ricotta cheese

• 4 item(s) whole hard boiled egg(s), grated

• 2 cup(s) fresh baby spinach

• 2 Tbsp grated Parmesan cheese

Instructions

1. Preheat the oven to 400F.

2. Set a large frying pan over medium heat; add garlic, onion, celery, carrot, and hot red pepper flakes and sauté for 2-3 minutes. Add ground turkey and brown well. Add passata, salt, pepper, and whole rosemary sprig and simmer for 10-15 minutes.

3. Peel and cut butternut squash into thin (approx. 0.5 cm) strips or discs.

4. In a large baking dish, arrange squash strips to create a base. In batches, layer the sauce, egg, spinach, and ricotta cheese. Top with another layer of squash and repeat 3 or 4 times. Top with parmesan cheese.

5. Cover baking dish with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes.