Donna's Turkey-Butternut Squash-Spinach Lasagna with Gorgonzola Sauce

Dear Friends, although we are blessed to live in a warm climate, I still long for comfort foods when autumn arrives.  I have been thinking about how to put together some foods indigenous to North America to make a delicious yet substantial entree.  This Sunday dinner experiment resulted in a gluten-free lasagna casserole with a luscious Gorgonzola cheese sauce and filled with layers of butternut squash, spinach, turkey and onion.  The cheese sauce also nicely complements the sweetness of the squash.  Although you may think that the preparation seems lengthy, there are shortcuts that you can do such as roasting and freezing the squash in advance (as I had done), and cooking the ground turkey mixture in advance.  Round out the menu with a simple, fresh garden salad and your meal is complete.  Here's hoping that your autumn is filled with lots of comfort foods!  Best, Donna:

Donna's Turkey-Butternut Squash-Spinach Lasagna with Gorgonzola Sauce

Ingredients:

1 box Tinkyada Brown Rice Lasagna noodles (12 noodles per package)

2 Tablespoons olive oil

1 Tablespoon salt

One 8 ounce package mixed Italian cheeses, finely shredded

For Bottom Layer:

1 butternut squash, peeled, cubed and roasted to equal 3 cups

2 Tablespoons olive oil

1 Tablespoon maple syrup

1 teaspoon salt

1/2 teaspoon pepper

For Middle Layer:

One 10 ounce package frozen chopped spinach, heated in microwave for 3 minutes and drained well

1 1/2 cups cottage (or ricotta) cheese

1/2 teaspoon ground nutmeg

For Top Layer:

1 1/4 pound ground turkey

1 - 2 Tablespoons olive oil

1 medium onion, chopped

1 Tablespoon garlic, minced

For Sauce:

1 cup milk

1/2 cup Gorgonzola cheese, crumbled

One 16 ounce jar Cheesy Ragu Light Alfredo Sauce or homemade

Method:

Cook noodles in boiling water containing oil and salt for 10 minutes.  Drain and rinse with cold water. Set aside.

For Bottom Layer:

Preheat oven to 400 degrees F.  Mix olive oil, maple syrup, salt and pepper with butternut squash cubes in large bowl and transfer to cookie sheet sprayed with cooking oil.  Roast for 15 minutes, turn cubes with spatula, and roast for another 10 minutes.  Set aside to cool.

For Middle Layer:

Mix spinach, cottage cheese and nutmeg in bowl and set aside.

For Top Layer:

Sauté onion in olive oil in large frying pan until softened and golden.  Add ground turkey and garlic, and stir until no pink color remains in meat.  Set aside.

For Gorgonzola Sauce:

Place milk in a 1 quart measuring cup and heat for 1 minute in microwave.  Add cheese and microwave 30 seconds to 1 minute longer, then mix well until cheese has melted.  Add Alfredo sauce and mix again.  Set aside.

To Assemble and Bake:

Preheat oven to 325 degrees F.  Spray a 10 x 10" or equivalent sized casserole dish with cooking oil. 

Pour 1/2 cup sauce into bottom of casserole.  Top with 3 lasagna noodles.  Spoon butternut squash mixture on top of noodles to form bottom layer.  Pour 1/2 cup sauce on top.  Cover with 3 more noodles, then the spinach-ricotta middle layer mixture and another 1/2 cup sauce.  Again top with 3 more noodles, then meat mixture and 1/2 cup sauce.  Add the last 3 noodles, topping with all of the remaining sauce, and sprinkle with the shredded cheese.  Sprinkle lightly with additional nutmeg.

Cover with glass lid or foil and bake for 1 hour.  Remove cover and bake for 15 more minutes until hot, bubbly and cheese is golden brown.  Let cool for 10 minutes before cutting.

Serves 8.

Copyright 2014.