Autumn Lasagna

• Meat

  • 1 1/4 lb Ground turkey

• Produce

  • 4 cups Baby spinach, fresh leaves
  • 4 lb Butternut squash
  • 1 clove Garlic
  • 3 heads Garlic
  • 2 tsp Sage, fresh leaves

• Canned Goods

  • 1 cup Chicken stock

• Condiments

  • 1 Butternut squash and roasted garlic sauce, Creamy

• Pasta & Grains

  • 12 Lasagna noodles, cooked

• Baking & Spices

  • 3/4 tsp Black pepper
  • 1 1/2 tsp Italian seasoning
  • 3 1/2 tsp Salt

• Oils & Vinegars

  • 2 Olive oil

• Dairy

  • 2 cups Half and half
  • 4 oz Mascarpone cheese
  • 4 cups Mozzarella cheese
  • 1/4 cup Parmesan cheese, grated

Found on thecozyapron.com

Description

Ingredients

• Olive oil for drizzling
• 1 ¼ lb. ground turkey
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 clove garlic, finely minced
• 2 teaspoons chopped, fresh sage leaves
• 12 lasagna noodles, cooked
• Creamy Butternut Squash and Roasted Garlic Sauce (recipe below)
• 4 cups fresh, baby spinach leaves
• 4 cups shredded mozzarella cheese
• 3 heads garlic, tops cut off
• Olive oil for drizzling
• 3 teaspoons salt, plus a pinch, divided use
• 4 lbs. butternut squash, peeled and cubed (I used 4, 1lb. packages pre-cut squash)
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• 1 cup chicken stock, warm
• 2 cups half and half, warm
• 4 ounces mascarpone cheese
• ¼ cup grated Parmesan cheese

Directions

• -Preheat the oven to 350, and have a 12”x10”x2” (roughly) baking dish on hand.
• (*This sauce can be made ahead if desired, and kept refrigerated.)