Gluten Free Butternut Squash and Turkey Lasagna

I know this might sound a little "different" for most people but it's absolutely delicious and so full of flavor and veggies that you'll forget it doesn't have any pasta! I saw this recipe on the Food Network channel with Anne Burrell but altered it a little bit to make it a little lighter. It definitely takes a while to make but can be done in stages by preparing the Turkey Ragu the night before or you can freeze it to use whenever!






Ingredients: 
*Makes about 6 servings*

Turkey Ragu:
2 cloves garlic, smashed
2 small ribs celery, cut into 1/2-inch lengths
1/2 Spanish onion, cut into 1-inch dice
1/2 fennel bulb, cut into 1/2-inch chunks
1-2 Tbsp Extra Virgin olive oil
1 pound ground lean turkey
Pinch crushed red pepper
1/2 cup tomato paste
1/2 cup dry white wine
1 cup pureed canned tomatoes
2 bay leaves
nutmeg, use lemon zester to shave small pieces from whole nutmeg, about 1/8 tsp
1 tbsp dry thyme
1/2 tbsp The Delicious Dietitian Italian Spice Blend (omit if you don't have it)
1/4 tsp salt

Lasagna:
1 large butternut squash, peeled, quartered lengthwise, seeded and cut into 1/8-inch thick slices, preferably on a mandoline (I used a vegetable peeler because I didn't have a mandoline but it would have made it easier and faster)
2 Tbsp Extra Virgin olive oil, divided
4 cloves garlic, smashed
Pinch crushed red pepper flakes
1 pound mushrooms, stemmed and sliced (I used mostly baby bella mushrooms and some shiitake)
1 pound baby spinach, washed (may substitute with 1 package of frozen spinach, thaw and drain thoroughly in strainer)
12 ounces high-quality fresh part-skim ricotta
1/2 bunch flat-leaf parsley, finely chopped
1 cup grated Parmesan cheese

Directions: 

Step 1:
Turkey Ragu
1. Place garlic, celery, onions and fennel in a food processor and puree.
2. Add 1-2Tbsp of Olive oil in large, wide pot to coat the bottom and add the pureed vegetables. Bring pan to a medium-high heat and add pinch of salt and a pinch of red pepper flakes. Cook until the vegetables start to brown and forms a crust on the bottom of the pan then scrape it off and continue to stir to point of almost burning (this part takes a while but Anne Burrell swore by it and it seemed to make a difference because the taste was incredible!).
3. Add the ground turkey, continue with the same process as the vegetables. Brown meat until almost burning and continue to scrape crust off the bottom of the pan (Don't go anywhere because once the crust forms it can easily turn into a burn).
4. Once the meat is brown, add tomato paste and stir frequently for 3-4 minutes.
5. Stir in white wine, cook for 2-3 minutes.
6. Add pureed tomatoes, bay leaves, nutmeg, thyme, 1 cup water and The Delicious Dietitian Italian Spice Blend if available.
7. Bring to a boil then reduce to a simmer. Continue to simmer until reduced to half then add 1/2 cup water and reduce again.
8. Taste and adjust seasonings as needed. Turn off heat and use immediately or store for future use (I wish I would have doubled the recipe so I could freeze the other half for the next time I wanted to make this or to use on a different dish).

My slices of butternut squash were not as wide or as pretty as Anne's.

Step 2:
Butternut Squash:
(I actually did this step first since I was going to be using the ragu immediately to let it cool before handling to assemble lasagna)
1. Preheat over to 350 degrees F.
2. Toss the sliced butternut squash with 1 Tbsp Olive oil and pinch of salt. Lay squash on sheet trays (I lined trays with parchment paper under it to decrease the amount of cleaning). Bake for about 20 minutes, until tender but still holding shape. Repeat until all the squash is roasted.

Step 3:
Spinach and Mushrooms:
1. Coat large saute pan with olive oil, toss in smashed garlic clove and pinch of red pepper flakes then bring pan to a medium-high heat. Once garlic is golden and aromatic, toss it and add the mushrooms with a pinch of salt. Cook until soft and wilted. Remove from pan and reserve.
2. Repeat same process for the spinach (skip step if using frozen spinach), including the oil and garlic. Drain and cool the cooked spinach in a colander or mesh strainer.

Step 4:
Ricotta and Parsley: combine and mix in a large bowl.

Step 5:
Assemble Lasagna!
1. Preheat oven to 375 degrees F.
2. Use a 9x9 baking dish (I found an aluminum one at the grocery store, this way you can just toss it afterwards). Place a ladleful of turkey ragu on the bottom of the baking dish and spread it around it lightly just to cover the bottom.
3. Arrange an even layer of roasted squash on top of the ragu, cover completely as this will act as the pasta.
4. Cover again with ragu.
5. Spoon 1 Tbsp of the ricotta mixture over the ragu.
6. Arrange even layer of spinach and mushrooms.
7. Sprinkle with Parmesan cheese.
8. Repeat steps 3-7 until dish is full.
9. End with top layer of squash with a light layer of ragu and sprinkle more Parmesan on top.
10. Cover with foil and place on sheet tray. Bake for 45 minutes.
11. Remove foil and bake for another 10 minutes.
12. Remove from oven and let it sit for 20 minutes before serving to let it set.

Enjoy this hearty vegetable filled meal with a simple side salad! I made an arugula salad with toasted pepitos (pumpkin seeds), pepper, a tiny bit of salt, and sprinkled a little bit of olive oil and The Delicious Dietitian Red Wine Vinegar on top.
Even if you don't have to follow a Gluten Free diet, this is worth trying and I promise you won't be disappointed!