Photo of Butternut Squash Lasagna with Turkey Ragu by WW

Butternut Squash Lasagna with Turkey Ragu

Total Time
1 hr 20 min
20 min
1 hr


Garlic clove(s)

3 clove(s), medium, finely chopped

Uncooked onion(s)

1 medium, diced

Uncooked celery

1 stalk(s), large, diced

Uncooked carrot(s)

1 large, diced

Crushed red pepper flakes

1 tsp(s), or to taste

Uncooked 99% fat-free ground turkey breast

1 pound(s)

Canned salted tomato puree

2 cup(s), 500ml (passata)

Table salt

1 tsp(s)

Black pepper

1 tsp(s)


1 tbsp(s), (1 sprig)

Uncooked butternut squash

1 pound(s), (1 large)

Olive oil

2 tbsp(s)

Part-skim ricotta cheese

1 cup(s)

Hard boiled egg(s)

4 large egg(s), grated

Fresh baby spinach

2 cup(s)

Grated Parmesan cheese

2 tbsp(s)


  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