As the leaves start to turn shades of gold and crimson, and a brisk breeze begins to dance through the air, there’s something so delightful about cozying up in the kitchen with a comforting recipe. I remember the first time I made this Irresistible Turkey Spinach Squash Lasagna on a chilly October evening. The way the kitchen filled with the warm, inviting scent of garlic and simmering sauce made me feel all snuggly inside, like I was wrapping up in a soft, wool blanket. It’s a dish that hugs you back, rich in flavor and layered with wholesome ingredients. Perfect for family gatherings or a quiet dinner at home when you want something special yet easy to whip up.

Why do I love this dish? It’s not just about the satisfying layers of turkey and cheese; it’s about the comforting vibes of fall and sharing warmth with loved ones. Plus, it’s packed with delicious spinach and roasted squash, making it feel a little fancy without the fuss. Trust me, you’ll want to add this recipe to your fall favorites!

Why You’ll Love This Recipe

• = Easy to prepare: Perfect for busy weeknights.
• Budget-friendly ingredients: Health-conscious and wallet-friendly.
• Comforting flavors: A delicious twist on classic lasagna that’s loaded with veggies.
• Perfect for meal prep: Makes great leftovers that taste even better the next day.

Ingredients

Here’s what you’ll need to create your mouthwatering turkey spinach squash lasagna:

• 9 lasagna noodles (no-boil or regular)
• 1 lb ground turkey (you can use chicken or beef if you prefer)
• 2 cups fresh spinach (substitutes like frozen spinach also work; just be sure to squeeze out excess moisture)
• 1 small butternut squash (about 2 cups when diced; it gives a lovely sweetness)
• 1 onion, finely chopped
• 3 cloves garlic, minced (fresh garlic adds so much more flavor than powdered!)
• 28 oz can crushed tomatoes (look for a brand that is just tomatoes and salt for the best flavor)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese (you can also mix in some sharp cheddar for an extra zing)
• 1/2 cup grated Parmesan cheese
• Olive oil for sautéing

Step-by-Step Instructions

Now that we have all the ingredients ready, let’s dive into the cooking process. Trust me, it’s easier than it looks!

1. Preheat the oven: Preheat your oven to 375°F (190°C). The smell of all these ingredients baking together is going to be heavenly!
2. Prepare the squash: Peel and dice the butternut squash into small cubes (around 1/2 inch). Toss it with a little olive oil, salt, and pepper, then roast on a baking sheet for about 20-25 minutes, until tender and caramelized.
3. Sauté the turkey: In a large skillet over medium heat, add a splash of olive oil and sauté the chopped onion until translucent (about 3 minutes). Add the minced garlic, cook for another minute, then stir in the ground turkey, breaking it apart with a spatula. Cook until browned and cooked through, roughly 6-8 minutes.
4. Add the spinach and tomatoes: Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Pour in the crushed tomatoes, and sprinkle in the basil, oregano, salt, and pepper. Let it simmer for about 10 minutes while you prepare the cheese mixture.
5. Mix the ricotta: In a bowl, mix together the ricotta cheese, 1 cup of mozzarella, and half of the Parmesan cheese. Add a pinch of salt and pepper, and give it a good stir. This cheesy goodness is going to bind all the layers together.
6. Layer the lasagna: In a 9×13 inch baking dish, start with a layer of the turkey sauce (just enough to cover the bottom), followed by 3 lasagna noodles. Then layer half of the ricotta mixture, followed by half of the roasted squash. Repeat this process with more turkey sauce, noodles, the remaining ricotta, and squash.
7. Finish it off: Top with the remaining noodles, the rest of the turkey sauce, and then cover with the remaining mozzarella and Parmesan cheeses. Don’t skimp on the cheese as it makes a delicious, bubbly top!
8. Bake: Cover the baking dish with foil (try to avoid touching the cheese), and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
9. Cool and serve: Once out of the oven, let your lasagna cool for about 10-15 minutes before cutting. This helps it hold its shape and allows all those lovely flavors to meld together.

Pro Tips & Variations

Want to spice things up or make the recipe your own? Here are some fun variations and tips:

• Add some heat: Stir in a pinch of red pepper flakes to the sauce for a kick!
• Herb it up: Fresh basil or parsley sprinkled on top just before serving adds brightness.
• Low-carb option: Try using thin slices of zucchini or eggplant instead of noodles for a lighter version.
• Extra veggies: Feel free to sneak in other veggies like mushrooms or bell peppers for added nutrition!
• Cheese delights: Experiment with different cheeses like goat cheese or feta for a twist on flavor!

Serving Suggestions

The best part about this Turkey Spinach Squash Lasagna is how versatile it is when it comes to serving! You can present it with a simple arugula salad drizzled with olive oil and balsamic vinegar for a nice contrast. Some warm, crusty garlic bread on the side makes it even cozier. And let’s not forget a hot cup of apple cider or a glass of fruity red wine to really set the mood!

Storage Tips

This lasagna is as perfect for leftovers as it is fresh out of the oven. Here’s how to keep it tasty:

• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 4-5 days. Reheat in the oven or microwave for a quick meal.
• Freezing: This dish is a freezer-friendly meal! Just be sure to let it cool completely, then wrap tightly in plastic wrap and aluminum foil. It’ll keep in the freezer for up to 3 months.
• Reheating: To reheat from frozen, it’s best to thaw overnight in the fridge, then bake at 375°F (190°C) covered with foil. Remove the foil for the last 15 minutes to let the cheese get all melty and bubbly.

FAQs

Can I use regular lasagna noodles instead of no-boil?

Absolutely! Just be sure to pre-cook them according to the package instructions before layering, as they need that extra time to soften up nicely.

Can I substitute ground turkey with another meat?

Of course! Ground chicken, beef, or even sausage can be delicious alternatives. Just remember that the flavors may slightly change, but it will still be yummy!

Can I make this ahead of time?

Yes! You can assemble the lasagna a day ahead and keep it covered in the fridge until you’re ready to bake. Just add a few extra minutes to the bake time since it will be cold.

Is it possible to make this dish vegetarian?

Sure! Simply omit the turkey and add more vegetables or even a layer of lentils to boost the protein. It will still be delicious!

What can I serve with turkey spinach squash lasagna?

A light salad, garlic bread, or a warm bowl of soup would pair wonderfully. You can even serve with a side of roasted veggies for a full fall plate!

Conclusion

As you gather around the table to enjoy this comforting Turkey Spinach Squash Lasagna, I hope it brings you the warmth of love and laughter that comes with sharing meals with those you cherish. I’d love to hear how your cooking adventures go! Leave a comment below or share your own twists on this recipe. Happy cooking!

Irresistible Turkey Spinach Squash Lasagna for Cozy Fall Feasts

---

• Author: meryem
• Total Time: 80 minutes
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

Savor this Turkey Spinach Squash Lasagna recipe, perfect for cozy fall meals. A delicious dish that brings warmth to your dinner table. Enjoy!

---

Ingredients

Scale 1x2x3x

9 lasagna noodles (no-boil or regular)

1 lb ground turkey

2 cups fresh spinach

1 small butternut squash (about 2 cups when diced)

1 onion, finely chopped

3 cloves garlic, minced

28 oz can crushed tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

15 oz ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Olive oil for sautéing

---

Instructions

Preheat your oven to 375°F (190°C).

Peel and dice the butternut squash into small cubes, toss with olive oil, salt, and pepper, then roast on a baking sheet for about 20-25 minutes.

In a large skillet over medium heat, add olive oil and sauté the chopped onion until translucent. Add minced garlic, stir in ground turkey, and cook until browned.

Stir in fresh spinach and cook until wilted. Pour in crushed tomatoes, add basil, oregano, salt, and pepper. Let simmer for 10 minutes.

In a bowl, mix ricotta cheese, 1 cup of mozzarella, half of the Parmesan, salt, and pepper.

In a baking dish, layer turkey sauce, 3 noodles, half of the ricotta mixture, half the roasted squash. Repeat with more turkey sauce, noodles, remaining ricotta, and squash.

Top with remaining noodles, turkey sauce, and the rest of the mozzarella and Parmesan cheeses.

Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until cheese is bubbly and golden brown.

Let cool for 10-15 minutes before cutting.

Notes

A comforting Turkey Spinach Squash Lasagna perfect for cozy fall meals, rich in flavor and layered with wholesome ingredients.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Dinner
• Cuisine: Italian

Nutrition

• Serving Size: 8 servings
• Calories: 320
• Sugar: 4g
• Fat: 15g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 28g

Keywords: Turkey Spinach Squash Lasagna, Fall Recipes, Cozy Meals, Comfort Food