Butternut Squash & Turkey Lasagna with Chestnut Pasta

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Butternut Squash & Turkey Lasagna with Chestnut Pasta
Butternut Squash & Turkey Lasagna

Delicious, gluten free lasagna made with fresh chestnut pasta and butternut squash.

6
Servings
983
Calories Per Serving
Deliver Ingredients

Notes

See recipe with photos on blog: http://www.snixykitchen.com/2016/10/18/butternut-squash-lasagna-with-che... (Posted here with author's permission).

Ingredients

Lasagna

  • 2.5 Pounds butternut squash, halved with seeds removed
  • 1 Pound homemade chestnut pasta rolled into sheets (or use store-bought lasagna noodles)
  • 2 Tablespoons olive oil
  • 1 Tablespoon garlic, minced
  • 1 Cup shallots, minced
  • 1 Pound Foster Farms Organic Ground Turkey
  • 2 Tablespoons fresh sage, chopped
  • salt & pepper
  • 2.5 Cups Cheese, parmesan, grated

Bechamel

  • 7 Tablespoons unsalted butter
  • 1/3 Cup sweet rice flour
  • 4 Cups milk
  • 2.5 Teaspoons salt
  • 3/4 Teaspoons Spices, nutmeg, ground

Directions

Lasagna

Preheat oven to 450°F. Prepare the fresh pasta sheets (recipe here: http://www.snixykitchen.com/2015/03/25/gluten-free-chestnut-flour-pasta-...) or, if using store-bought, prepare the lasagna sheets according to the directions on the package, if needed. Place squash on parchment or silpat mat-lined baking sheet, cut side down, and roast for 30 minutes, or until soft. Scoop squash flesh into a bowl and mash it with a fork. Heat olive oil over medium heat in a large skillet. Add garlic and shallots and cook, stirring, until soft and beginning to brown. Add organic ground turkey, fresh sage, and ¼ teaspoon each salt & pepper (or more depending on your taste!). Cook, stirring, until the meat browns and cooks completely through. Transfer to a bowl to cool. Meanwhile, prepare the bechamel. In a 9×13 casserole dish or baking pan, spread a very thin layer of béchamel along the bottom of the pan. Layer 3-4 layers of pasta, ground turkey, butternut squash, béchamel, and grated parmesan, ending with a final layer of pasta, béchamel, and grated parmesan. Bake for 30-45 minutes, until the top is golden brown and bubbling.

Bechamel

Melt butter in same large skillet over medium heat. Add sweet rice flour and whisk until smooth. Continue cooking, whisking, until golden brown, about 2-3 minutes. Meanwhile, heat milk in saucepan until just about to boil. Add milk to butter and flour mixture in three parts, whisking continuously until very smooth. Bring to a boil. Continue cooking until the béchamel thickens, about 1-2 minutes. Remove from the heat and whisk in salt and nutmeg.

Nutritional Facts

Total Fat
43g
66%
Sugar
17g
N/A
Saturated Fat
22g
100%
Cholesterol
136mg
45%
Protein
50g
100%
Carbs
102g
34%
Vitamin A
1314µg
100%
Vitamin B12
2µg
35%
Vitamin B6
1mg
57%
Vitamin C
43mg
72%
Vitamin D
3µg
1%
Vitamin E
4mg
22%
Vitamin K
53µg
67%
Calcium
925mg
92%
Fiber
8g
34%
Folate (food)
99µg
N/A
Folate equivalent (total)
99µg
25%
Iron
5mg
26%
Magnesium
180mg
45%
Monounsaturated
14g
N/A
Niacin (B3)
9mg
47%
Phosphorus
854mg
100%
Polyunsaturated
4g
N/A
Potassium
1406mg
40%
Riboflavin (B2)
0.7mg
38.6%
Sodium
1420mg
59%
Thiamin (B1)
0.5mg
30.2%
Trans
0.6g
N/A
Zinc
5mg
36%

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