Butternut Squash and Turkey Lasagna With Chestnut Pasta

Gluten-free, chestnut-flour pasta elevates this lasagna to another level
Butternut Squash and Turkey Lasagna With Chestnut Pasta

Snixy Kitchen 

Recipe Courtesy of Foster Farms Organic Ground Turkey and Snixy Kitchen

“The sweet nutty chestnut flour pasta complements the butternut squash, while turkey adds a savory note that balances it out. This butternut squash lasagna is sweet, creamy, seasonal, and boasts freshness.”

-Sarah 

8
Servings
603
Calories Per Serving
Deliver Ingredients

Notes

For the chestnut flour pasta recipe, click here

Ingredients

For the Lasagna

  • 2 1/2  Pounds  butternut squash, halved and seeds removed
  • 1  Pound  fresh homemade chestnut pasta, rolled into sheets (or 1 lb store-bought lasagna noodles)
  • 2  Tablespoons  olive oil
  • 1  Tablespoon  minced garlic, about 3 cloves
  • 1  Cup  minced shallots, about 2 large
  • 1  Pound  ground turkey, such as Foster Farms Organic Ground Turkey
  • 2  Tablespoons  fresh sage, chopped
  • salt and pepper to taste
  • 4 1/2  Ounces  finely grated Parmesan (2-3 cups)

For the Béchamel

  • 7  Tablespoons  unsalted butter
  • 1/3  Cup  sweet rice flour
  • 4  Cups  milk
  • 2 1/2  Teaspoons  salt
  • 3/4  Teaspoons  ground nutmeg

Directions

For the Lasagna

Prepare the fresh pasta sheets 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.

 

For the Béchamel

Meanwhile, prepare the béchamel. 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.

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.

Nutritional Facts

Total Fat
26g
37%
Sugar
1g
1%
Saturated Fat
11g
46%
Cholesterol
110mg
37%
Carbohydrate, by difference
58g
45%
Protein
35g
76%
Vitamin A, RAE
113µg
16%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
380mg
38%
Choline, total
120mg
28%
Fiber, total dietary
3g
12%
Folate, total
45µg
11%
Iron, Fe
3mg
17%
Magnesium, Mg
64mg
20%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
506mg
72%
Riboflavin
1mg
91%
Selenium, Se
39µg
71%
Sodium, Na
1231mg
82%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
304g
11%
Zinc, Zn
4mg
50%