Sometimes I just don’t have proper lighting for my photos, and this happened to be one of those times. I’m not so cool that I have one of those photo boxes that makes everything look amazing. So, in other words, this lasagna was better than it looks.
- 1 pound ground turkey
- 1 onion, chopped **
- 1 (4.5 ounce) can mushrooms, drained **
- 1 (28 ounce) jar spaghetti sauce **
- 1 (16 ounce) package cottage cheese **
- 1 pint part-skim ricotta cheese **
- ¼ cup grated Parmesan cheese
- 2 eggs
- 1 medium butternut squash (skin removed, cut into thin ¼-1/2" slices) **
- 8 ounces shredded mozzarella cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Line the butternut squash slices on a greased cookie sheet and bake for about 15-20 minutes. Set aside.
- In a large skillet, cook and stir turkey until brown. Add mushrooms and onion; saute until onions are transparent. Stir in pasta sauce, and heat through (about 5 minutes after the turkey has browned)
- In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
- Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with par-baked butternut squash slices, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving ½ cup mozzarella. Cover pan with aluminum foil.
- Bake in preheated oven for one hour, 10 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 20 minutes or until butternut is cooked). Remove from oven, and let stand 10 to 15 minutes before serving.
I made this and froze the leftovers. We ate this on about three different occasions (and when I say “we” I mean the entire family, even Paige. She loves anything with cheese, and she happens to also love butternut squash).
I hope you enjoy this as much as we did! Have a great Thanksgiving.