Turkey Lasagna with Butternut Squash, Zucchini, and Spinach

Recipe View 17 mins Sauté Aromatics and Brown Turkey: Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and chopped garlic; cook until fragrant, about 5-7 minutes. Crumble the ground turkey into the skillet and cook, stirring occasionally, until completely browned, about 7-10 minutes.

Recipe View 1 hrs 30 mins Simmer the Sauce: Stir in the crushed tomatoes, tomato paste, water, dried basil, fennel seeds, Italian seasoning, 1/4 teaspoon black pepper, and 1/4 cup fresh parsley. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce has thickened to your desired consistency, approximately 60-90 minutes.

Recipe View 5 mins Prepare Butternut Squash: While the sauce simmers, place the cubed butternut squash in a large, microwave-safe bowl. Cover with plastic wrap and microwave on High until tender, about 5 minutes. Alternatively, roast in the oven for a richer flavor.

Recipe View 5 mins Wilt the Spinach: In a separate large skillet, cook and stir the fresh spinach over medium heat until wilted, about 5 minutes. Drain any excess moisture.

Recipe View 2 mins Combine Ricotta Mixture: In a bowl, combine the fat-free ricotta cheese, egg, 2 tablespoons fresh parsley, 1/4 teaspoon black pepper, and about 2/3 of the shredded part-skim mozzarella cheese. Mix well and set aside.

Recipe View 0 mins Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C).

Recipe View 0 mins Assemble Lasagna: Pour 1 1/2 cups of the turkey sauce into the bottom of a 9x13-inch baking dish. Arrange 3 no-boil lasagna noodles in a single layer over the sauce. Spread 1 cup of the ricotta cheese mixture over the noodles. Sprinkle half of the cooked butternut squash evenly over the ricotta cheese. Layer half of the wilted spinach over the butternut squash. Arrange half of the zucchini slices in a single layer over the spinach. Repeat all layers once more. Top with the remaining 3 lasagna noodles. Spread any remaining ricotta cheese mixture over the top noodles. Finish by topping with the remaining turkey sauce. Cover the baking dish tightly with aluminum foil.

Recipe View 1 hrs Bake and Brown: Bake the lasagna in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle the remaining mozzarella cheese over the top. Return to the oven and bake uncovered until the cheese is melted and golden brown, about 30 minutes more.

Recipe View 15 mins Rest and Serve: Remove the lasagna from the oven and let it rest for at least 15 minutes before cutting and serving. This allows the lasagna to set and makes it easier to slice.