Butternut Squash Lasagna

This is one of my favorite things to eat! You save on some of the carbs with the butternut squash instead of lasagna noodles, and if you wanted to make this paleo, you could add some layers of other veggies, like zuchinni, cauliflower and broccoli. We have been eating pretty low carb, but we still eat cheese and dairy. The kids, even Zooey, LOVE this recipe! I love this recipe so much that I kind of hoard the leftovers for myself, so I can enjoy it for a couple days after I make it. :)

 

Ingredients:
Coconut oil spray
1/2 butternut squash, sliced thin (I used my veggie spiralizer to save time)
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, finely chopped
1/2 red bell pepper, finely chopped
3 cups baby spinach, chopped
1 lb. lean ground turkey
salt and pepper
1 container vodka sauce (I like the Classico brand)
1 egg, beaten
small container ricotta cheese
1 1/2 cups shredded mozzarella cheese (small bag)
1/4 cup grated parmesan cheese, divided in two

1. Preheat oven to 375.
2. Sautee onion, garlic, carrots, bell pepper, baby spinach over medium heat until carrots are crisp tender.
3. Remove veggies from pan and set aside. Brown turkey; season with salt and pepper, if desired.
4. Meanwhile, combine beaten egg, ricotta cheese, and 1/8 c. parmesan cheese.
5. Once meat is browned, add veggies back in and stir to combine. Stir in sauce, then simmer.
6. Place a small layer of meat mixture on bottom of pan, then layer ingredients in pan: butternut squash slices, cheese mixture, meat mixture, half mozzarella. Repeat.
7. Baked covered for 45 minutes. Remove cover, and continue to bake 15 minutes.
8. Remove from oven, and let stand 10 minutes before serving. Enjoy!