BIDDY'S BUTTERNUT SQUASH AND TURKEY LASAGNA
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.
Provided by Christine Houser
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 12
Number Of Ingredients 17
Steps:
- 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 : Calories 323.8 calories, Carbohydrate 36.6 g, Cholesterol 70.2 mg, Fat 13 g, Fiber 5.1 g, Protein 18.1 g, SaturatedFat 3.8 g, Sodium 353.7 mg, Sugar 7.8 g
BUTTERNUT SQUASH LASAGNA
My friend served this to my while at her house. I was surprised by how much I loved it. This is a great lasagna option for those with lactose intolerance.
Provided by amberdivers
Categories European
Time 2h
Yield 1 9 x 12 pan, 12 serving(s)
Number Of Ingredients 8
Steps:
- Brown the meat in a large pan and drain the fat.
- Place the drained meat back in the skillet and add garlic and spices and simmer for 5 minutes while the flavors meld together.
- In a large glass baking dish, layer a little spaghetti sauce.
- Stack your lasagna in the following order: butternut squash slices, meat, sauce, repeat. Be sure to end with a layer of sauce.
- Cover the dish with foil and bake for 1 hour (1 1/2 hours if you did not soften the squash first), removing the foil for the last 15 minutes.
- Let the dish sit for a minimum of 20 minutes (the longer the better) because it helps the lasagna "set up" so you can serve it in squares without it all falling apart.
- Sometimes I add some goat cheese to the top when I serve.
Nutrition Facts : Calories 278, Fat 13.7, SaturatedFat 5, Cholesterol 53, Sodium 583.5, Carbohydrate 22.7, Fiber 4.1, Sugar 9.3, Protein 16.5
BUTTERNUT SQUASH LASAGNA
This is soooo good. A friend got this from Giada De Laurentis' show but had to alter abit to accomodate our inability to get items like amaretti cookies (it's the beach!)or fresh basil (it's December!). Her version turned out smooth, rich & utterly decadent. LOL - she wouldn't post this to share but I am! When I make this, I plan to make squash puree the day before & make sauce while boiling noodles. I think I will not go for totally smooth but have it moderately chunky or stir in a cup or so of diced squzsh after pureeing most. Original recipe called for 3/4 cup fresh basil to be blended into white sauce instead of the italian herb mixture - for those "down under" who can get basil this time of year it would probably be nice. Additionally I am considering blending in a bit of curly parsley (more readily available & more neutral than italian parsley) for the color. Sorry Marianne!
Provided by Busters friend
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes.
- Cool to tepid and then transfer the squash to a food processor. Add the bread crumbs and blend until smooth. (this is where I paln to fridge overnight).
- Season the squash puree, to taste, with more salt and pepper.
- Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes.
- Whisk in the nutmeg and italian seasoning. Cool slightly. Transfer half of the sauce to a blender (blend no more than 1/2 blender at a time & use a kitchen towel to hold lid down on blender when blending - otherwise lid may blow off & scald you*). Blend until smooth. Return sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
- Preheat oven (with rack in center) to 375 degrees F.
- Lightly butter a 13 x 9 inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
- Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
- *some people "burp" the blender by venting lid - again using towel &/or mitt.
Nutrition Facts : Calories 544.1, Fat 21.1, SaturatedFat 11.4, Cholesterol 57.2, Sodium 412.9, Carbohydrate 67.3, Fiber 4.4, Sugar 10, Protein 22.2
BUTTERNUT SQUASH LASAGNA
Make and share this Butternut Squash Lasagna recipe from Food.com.
Provided by Skippy BW
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Combine squash puree, 1 teaspoons salt,sage, and 1/4 teaspoons pepper in medium bowl; mix well.
- Combine ricotta, 1/4 cup Parmesan, 1/2 tsp salt and 1/4 tsp pepper in second bowl; mix well.
- Coat 8x8-inch baking dish with cooking spray.
- Place 2 noodles in bottom of dish and spread half of squash mixture over noodles.
- Layer 2 more noodles on top and spread half of ricotta mixture over noodles. Repeat layers--noodles, squash, noodles, ricotta--then sprinkle with remaining parmesan.
- Cover with foil. Bake 45 minutes.
- Remove foil and bake 20 - 25 minutes or until golden on top and then let stand 5 to 10 minutes.
Nutrition Facts : Calories 171.4, Fat 10.6, SaturatedFat 6.6, Cholesterol 36.6, Sodium 893.7, Carbohydrate 5.1, Fiber 0.1, Sugar 0.3, Protein 13.6
BUTTERNUT SQUASH LASAGNA
This recipe is courtesy of Giada De Laurentiis. It's especially popular with vegetarian guests... but a hit with carnivores too. There's no red sauce... it's entirely different from traditional lasagna... but oh so good! Cook's Note:The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.
Provided by Seamouse
Categories One Dish Meal
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
- Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
- Position the rack in the center of the oven and preheat to 375 degrees F.
- Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
- Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Nutrition Facts : Calories 321.8, Fat 20.4, SaturatedFat 11.4, Cholesterol 72.3, Sodium 522.1, Carbohydrate 21.4, Fiber 2, Sugar 9, Protein 14.7
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