NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground turkey

1 cup Butternut squash

1.5 sheet Whole wheat lasagna noodles

0.25 cup Part-skim ricotta cheese

1 tbsp Grated parmesan cheese

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried sage

1 clove Garlic

2 tbsp Low-sodium chicken broth

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the cubed butternut squash with olive oil, half the sea salt, and half the black pepper, then roast for 20-25 minutes until tender.

• 3

  While the squash roasts, brown the ground turkey in a non-stick skillet over medium heat with minced garlic, dried sage, and the remaining salt and pepper.

• 4

  Cook the whole wheat lasagna noodles in boiling water according to package directions, then drain and pat dry.

• 5

  Place the roasted squash in a blender with the chicken broth and pulse until completely smooth and silky.

• 6

  In a small oven-safe dish, layer a spoonful of squash sauce, half a noodle (cut to fit), half the turkey, and dollops of ricotta.

• 7

  Repeat the layers, finishing with the remaining squash sauce and a sprinkle of grated parmesan cheese.

• 8

  Bake at 375°F for 15 minutes until the cheese is melted and the edges are bubbling.