Butternut Squash Lasagna with Ground Turkey

Serves 12
331 calories, 24.2 grams protein, 14.1 g fat (6.6 g sat fat), 55.8 mg cholesterol, 584.4 mg sodium, 22.5 mg potassium, 28.3 g carb (2.5 g fiber, 8.4 g sugars) You'll Need: 1 pound ground turkey (93% lean), 1/2 cup white onion (chopped), 1 tsp crushed garlic, 2 Tbsp light olive oil, 12 lasagna noodles (uncooked), 1.5 cups non fat cottage cheese, 1.5 cups low fat ricotta cheese, 1/4 cup low fat creme fraiche, 1 Tbsp dried Italian seasoning, 3 cups butternut squash pasta sauce, 12 fresh basil leaves, 3 roma tomatoes (thinly sliced, whole circles), 1 cup mozzarella cheese (part skim, low moisture), 2 Tbsp light parmesan cheese, 1 cup water
How to Make: On medium heat, combine onions, garlic, olive oil and ground turkey in a sauce pan. Stir for 5 min (til meat is browned slightly). Remove from heat and set aside. In a medium bowl combine cottage cheese, ricotta cheese, creme fraiche and Italian seasoning and stir together well. Pour sauce into a separate bowl. In a separate bowl combine mozzarella cheese and parmesan cheese, mix well with fingers. In a casserole dish (12"x9"x3") layer 3.75 noodles (3 length wise and 3/4 of a noodle width wise) to cover the bottom of dish. Spoon in half the meat evenly over noodles. Spoon in half the cottage cheese mixture evenly over the meat. Spoon in 1/3rd of the sauce evenly over the cottage cheese mixture. Place the 12 basil leaves evenly over the sauce. Place another layer of noodles over the basil. Repeat with a layer of meat, cottage cheese mixture and another 1/3rd of the sauce. Place another layer of noodles down. Spoon the rest of the sauce over the noodles. Evenly spread the mozzarella/parmesan cheese mixture atop the last layer of sauce. Evenly layer the roma tomatoes over the cheese. Pour the water evenly down the sides of the dish (to create more steam to cook the noodles). Cover casserole dish with foil. Place in 350 degree F oven for 1 hour. Remove foil and bake an additional 15 min uncovered. Remove from oven and let cool for 5-10 minutes.
I recommend serving this with a glass of cabfranc merlot!

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