Butternut Squash and Italian Sauce Lasagne - recipe and photos

  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 meat mixture

1/3 cup cheese mixture

2 ½ cups baby spinach

5 (no cook) lasagna noodles

1/3 meat mixture

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.