Autumn lasagna recipe

Ingredients

• 1¼ pound ground turkey
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 minced clove garlic
• 2 teaspoons chopped sage leaves
• 12 cooked lasagna noodles
• Creamy Butternut Squash and Roasted
• Garlic Sauce
• 4 cups baby spinach leaves
• 4 cups shredded mozzarella cheese
• Olive oil for drizzling

• 3 heads garlic
• 3 teaspoons salt
• Pinch of salt
• 4 pounds butternut squash
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• 1 cup chicken stock
• 2 cups half and half
• 4 ounces mascarpone cheese
• ¼ cup grated Parmesan cheese
• Olive oil for drizzling

1. Preheat the oven at 350 degrees.
2. In a large skillet on medium high heat, pour two tablespoons of olive oil.
3. Place the turkey in the skillet, stir frequently to break the meat.
4. Pour the Italian seasoning and add the garlic, pepper and salt.
5. Blend the mixture by stirring constantly for a few minutes until turkey is done.
6. Remove the pan from stove. Add fresh sage, set aside and slightly cool.
7. On the bottom of a 12”x10”x2”baking dish, lay the lasagna.
8. Pour one cup of the Butternut Squash Sauce on top.
9. Arrange 4 lasagna noodles on top of the sauce, followed by two cups of the sauce on top of the noodles.
10. Spread ½ of the ground turkey, then followed by two cups of the spinach leaves.
11. Drizzle with a bit of olive oil before spreading evenly 1 cup of mozzarella cheese.
12. Repeat this layering sequence once by adding 4 lasagna noodles on top of sauce, 2 cups of sauce on top of noodles, ground turkey, 2 cups of baby spinach leaves and drizzle with a bit of olive oil, 1 cup of cheese and another layer of 4 lasagna noodles and last batch of sauce on top evenly.
13. Finally, sprinkle last batch of mozzarella cheese, and half teaspoon Italian seasoning on top of cheese.
14. Bake the lasagna for thirty to thirty five minutes until the cheese turns lightly golden and melted. Serve hot.
15. Steps for Creamy, Butternut Squash and Roasted Garlic Sauce
16. Peel the butternut squash and slice into cubes, set aside. Remove tops of the heads of garlic, set aside.
17. Preheat oven at 400 degrees F.
18. Line a baking sheet with foil. Drizzle with fewest amount of olive oil on top of the heads and sprinkle with a pinch of salt.
19. Wrap individually the heads of garlic in foil and roast in the oven for ten minutes.
20. At this time, toss the cubed butternut squash with three tablespoons of olive oil, black pepper, Italian seasoning and 1 teaspoon salt.
21. Place the squash onto the baking sheet and transfer to the oven next to the garlic.
22. Roast simultaneously for 30 to 35 minutes until the squash is soft and the garlic is totally roasted.
23. Remove the baking dish and garlic, and cool slightly.
24. Squeeze garlic cloves using your fingers. Mash with a fork, set aside.
25. Pulse 1/3 of the squash in a food processor working by batches together with the one-third of the garlic until smooth and fluffy.
26. Pour the head of garlic and squash puree into a large pot on low heat.
27. Add the Parmesan cheese, mascarpone cheese and three teaspoons salt, stirring frequently to combine until cheeses are incorporated in the mixture.
28. Remove from heat, set aside.
29. You may prepare the sauce in advance and keep refrigerated until ready to use. Enjoy!