Friday, November 13, 2015

Paleo Turkey Butternut Squash Lasagna

I wish this looked prettier because it tastes OUTSTANDING. But no such luck. Next time I might make shredded zucchini noodles ("zoodles") instead of flat lasagna strips so I don't have to mess with the layering (as you can see, it doesn't really stay together). You could also layer them in single serve casserole dishes or ramekins (instead of one big dish like I tried) and it would probably hold together better. But either way, the flavors are great no matter how you present it. This has gluten free bread crumbs on top (not paleo) but you could easily leave them off.

3 tablespoons olive oil
1/2 yellow onion, minced
2 cloves garlic, minced
1 lb ground turkey
1 teaspoon dried thyme
1 teaspoon dried basil
2 teaspoons dried oregano
2 cups leaf spinach, chopped
1 cup goat cheese (optional)
1 1/2 cups shredded mozzarella (optional)
1 lb gluten free lasagna noodles (I used zucchini strips)

1. Heat oil, add onion and allow to brown. Add garlic and stir for 30 seconds. Add turkey, sprinkle with dried herbs. Cook and stir until there is no more pink.
2. Remove from heat and add spinach and goat cheese to mixture. Cook lasagna noodles.
3. Preheat oven to 350 and make butternut squash filling:

    2 lb of cooked butternut squash, riced or mashed
    2 oz mascarpone cheese (optional)
    2 tablespoons unsalted butter
    2 oz goat cheese (optional)
    Salt and pepper

4. Using 9x9 inch dish, spread butternut squash filling on to bottom, line with noodles, then layer with turkey mixture, mozzarella, and squash filling. Add more noodles and repeat, finishing with squash filling and mozzarella. Bake at 350 for about 40 minutes or until cooked all the way through.

Recipe by Emily Lane, Personal Chef

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