Butternut Squash and Italian Sauce Lasagne
created by
Jeannette LeHoullier
COOK:
1 ½ lbs. of lean ground turkey
2 medium yellow onions
½ cup shredded carrots
8 medium garlic cloves
Sea Salt to taste
Ground Pepper to taste
SIMMER for 25
minutes:
24 oz. butternut squash pasta sauce
24 oz. Italian pasta sauce
1 ½ cups water
Ground turkey mixture
CHEESE MIXTURE:
1/3 cup shredded cheddar cheese
3 string cheese, sliced
¼ cup Italian Bread Crumbs
2 cups fresh basil leaves
OTHER:
5 cups baby spinach
10 (no cook) lasagna noodles
LAYER in a 13
in. X 9 in. PAN in this ORDER:
1/3 cup cheese mixture
2 ½ cups baby
spinach
1/3 cup cheese mixture
2 ½ cups baby spinach
5 (no cook) lasagna noodles
1/3 meat mixture
1/3 cup cheese mixture
BAKE in 375
degree oven (pre-heated):
Cover lasagna with aluminum foil.
Bake for 50 minutes.
Let stand for 5 – 10 minutes before serving.
