Photo of Butternut Squash Lasagna with Turkey Ragu by WW

Butternut Squash Lasagna with Turkey Ragu

SmartPoints® value per serving
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 rib(s), small, diced

uncooked carrot(s)

1 large, diced

crushed red pepper flakes

1 tsp, 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

black pepper

1 tsp


1 Tbsp, (1 sprig)

uncooked butternut squash

1 pound(s), (1 large)

olive oil

2 Tbsp

part-skim ricotta cheese

1 cup(s)

whole hard boiled egg(s)

4 egg(s), grated

fresh baby spinach

2 cup(s)

grated Parmesan cheese

2 Tbsp


  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.


Serving Size: 1 portion

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