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Pumpkin Butternut Squash Turkey Lasagna

September 12, 2014

Is that enough of a mouthful for you? 

I mentioned in my last post that I haven’t been cooking much.  We’ve been eating meals, of course—but lots of easy stir-fries, pastas, sandwiches, etc.  I just haven’t had as much time for grocery shopping and planning specific, cooking-heavy meals. 

But today…ahhhh, today.  For the first day maybe since school started, my schedule was gloriously OPEN—no meetings, no teaching, and not even a huge amount of grading or class prep weighing on my shoulders.  Friends, today was wonderful.  While Lila was at school, I went to the gym, caught up on some writing, and got a massage.  Perfection.

I also had time to go to the grocery store and <gasp> cook dinner.  And I’m glad I did, because this one was a good one.

My friend Ellen was gushing about the amazing butternut squash lasagna she made last week.  That, combined with this pasta sauce that has been sitting in our pantry for about a month:

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…meant that lasagna was on the menu.  With pumpkin sauce.  And butternut squash.  And turkey.  And spinach. 

I used no-cook lasagna noodles in an attempt to save some time, and they did fine.  I do think you can taste a difference between them and regular lasagna noodles though.  They weren’t bad different—just a little different.  And they definitely do save the time (and mess and hassle) of having to boil the noodles.

For the filling, I peeled and chopped a medium-sized butternut squash:

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…and then tossed the cubes with olive oil, dried basil and garlic salt.  Roasted them in the oven for 20 minutes at 400 degrees.

While the squash roasted, I chopped an onion and cooked it along with 1.25 pounds of lean ground turkey (seasoned with salt and pepper). 

Once that was all cooked, I transferred it to a bowl:

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…topped it with fresh spinach:

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…and then topped THAT with the roasted squash, and tossed it all until it was combined and the squash had wilted down.

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Then the assemblage.  I spread a layer of the pumpkin sauce first, then topped that with lasagna noodles, plus a layer of the squash and turkey:

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Then I topped THAT with shredded mozzarella (just the pre-shredded Kraft kind…judge me if you must), plus another layer of noodles, sauce, and filling.  I finished with a final layer of noodles, sauce, and cheese:

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Covered it in foil, baked it for 30 minutes at 350, then took the foil off and baked it for another 15 minutes until the cheese was golden and bubbly.

Behold:

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It was really, really good.  Ryan and I both agreed that the pumpkin pasta sauce might not be great on everything, but in this dish it paired really well with the rest of the ingredients.  And hey, eat pumpkin now before we’re all orange as oompah loompahs and sick to death of all things autumn and gourd, amiright?

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Lila was a fan too…after it cooled off.  Winking smile 

Glad tomorrow is Friday!

2 Comments leave one →
  1. itzyskitchen permalink
    September 12, 2014 10:56 am

    This sounds and looks amazing! Love all of the ingredients. Definitely looking for that sauce too. Glad you had a nice day 🙂

  2. September 15, 2014 5:41 am

    That really looks delicious! Not sure my stores have the pumpkin sauce but I bet a regular pasta sauce would work, don’t you? I’m ready for some Fall dishes.

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