Butternut Squash & Turkey Lasagna with Chestnut Pasta

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

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

6
Servings
1876
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
85g
100%
Sugar
40g
44%
Saturated Fat
37g
100%
Cholesterol
123mg
41%
Carbohydrate, by difference
208g
100%
Protein
80g
100%
Vitamin A, RAE
234µg
33%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
28µg
31%
Calcium, Ca
1329mg
100%
Choline, total
117mg
28%
Copper, Cu
2mg
0%
Fiber, total dietary
43g
100%
Folate, total
152µg
38%
Iron, Fe
19mg
100%
Magnesium, Mg
601mg
100%
Manganese, Mn
2mg
100%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
1099mg
100%
Riboflavin
1mg
91%
Selenium, Se
27µg
49%
Sodium, Na
7014mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
187g
7%
Zinc, Zn
24mg
100%

Around the Web