Butternut Squash Lasagna with Turkey Ragu
6
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 9 • Difficulty: Easy
Ingredients
Garlic clove
3 clove(s), medium
Onion
1 medium
Celery
1 stalk(s), large
Carrots
1 large
Crushed red pepper flakes
1 tsp(s)
Uncooked 99% fat-free ground turkey breast
1 pound(s)
Canned salted tomato puree
2 cup(s)
Table salt
1 tsp(s)
Black pepper
1 tsp(s)
Rosemary
1 tbsp(s)
Butternut squash
1 pound(s)
Olive oil
2 tbsp(s)
Part-skim ricotta cheese
1 cup(s)
Hard boiled egg
4 large
Baby spinach
2 cup(s)
Grated Parmesan cheese
2 tbsp(s)
Instructions
1
Preheat the oven to 400F.
2
Set a large frying pan with the olive oil 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.
6
Serving size: 1 portion
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