We made this delicious dish in class a few weeks ago....Chef Emily Lane is great! I'm making this to share with a group of friends this week and thought I'd share the recipe....enjoy!!!
Serves 4-6
Lasagna
Turkey, Spinach, Butternut Squash Lasagna-GF
3 tablespoons extra virgin olive oil
1/2 yellow onion, minced
2 cloves garlic, minced
1 pound organic ground turkey
1 teaspoon dried thyme
1 teaspoon dried basil
2 teaspoons dried oregano
2 cups leaf spinach, stems removed, washed, and chopped
1 cup goat cheese
1 1/2 cups organic shredded mozzarella cheese
1 pound gluten free lasagna noodles - f)row/) r,(a. ()ocd/6
1 recipe butternut squash filling
1. Heat oil in a saute pan over medium heat. Add onion, stir to combine, spread the onion out,
and do not stir until the onions around the edges of the pan are brown.
2. Once the onion is brown, add the garlic and stir until browned, about 30 seconds.
3. Add turkey to the pan. Sprinkle with thyme, basil, and oregano. Cook stirring and breaking
the turkey up into small pieces until there is no more pink.
4. Once there is no more pink in the turkey, remove the pan from the heat and add the spinach and
goat cheese. Fold in. Allow to cool while cooking the lasagna noodles. Cook accord ing to
package directions.
5. Preheat oven to 350 degrees. Spread some of the butternut squash mixture onto the bot tom of
a 9 by 9 inch baking dish. Line the pan with one layer of noodles, about 3 noodles. Top with 1/2
of the turkey, 1/2 cup mozzarella cheese, about 2/3 cup butternut squash fill ing. Repeat this
process with one more layer of noodles, the remaining turkey, another 1/2 cup mozzarella cheese,
and another layer of about 2/3 cup butternut squash filing.
6. Make the top layer with noodles, butternut squash filling, and the remaining mozzarella
cheese. You may have extra butternut squash filling.
Butternut Squash Filling
2-pound butternut squash, cut in half lengthwise
2 ounces mascarpone cheese
2 tablespoons unsalted butter
2 ounces goat cheese
Kosher or sea salt
Freshly ground black pepper
1. Heat oven to 350 degrees. Oil squash halves and turn side down onto a parchment lined sheet
pan. Cook until fork tender, about 1 hour. Remove from the oven and turn the butternut squash cut
side up to allow steam to escape.
2. Place the mascarpone, butter, and goat cheese in a mixing bowl. Rice the butternut
squash into the bowl. Stir the ingredients together and season to taste with salt and
freshly ground black pepper.
