Preheat oven to 400˚F (200˚C). Toss together butternut squash, sage, 3 tbsp (45 mL) oil, and half of the salt and pepper. Arrange in single layer on parchment paper–lined baking sheet; bake for 15 to 20 minutes or until golden brown and tender. Toss together butternut squash, pesto and broth; set aside.
Heat remaining oil in large skillet set over medium heat; cook onion for 3 to 5 minutes or until softened. Stir in Swiss chard, and remaining salt and pepper; cook for 3 to 5 minutes or until wilted. Let cool to room temperature. Squeeze out any excess moisture.
Stir together ricotta, 1/2 cup (125 mL) whipping cream, Swiss chard, 1/2 cup (125 mL) Parmesan cheese, egg, egg yolk and nutmeg.
Ladle remaining cream into bottom of greased 13- x 9-inch (3.5 L) baking dish. Layer 2 lasagna sheets, cutting to fit if needed, over cream. Add one-third of the squash mixture over top of the lasagna sheets, and neatly place Lilydale®Oven Roasted Carved Turkey Breast to make another layer. Top turkey slices with 1/3 cup (75 mL) mozzarella cheese and dollop one-third of the ricotta mixture over top. Repeat layers twice. Layer 3 lasagna noodles over top. Sprinkle with remaining mozzarella and Parmesan cheese.
Cover dish with foil; bake for 35 minutes. Remove foil; bake for 15 to 20 minutes or until lasagna is bubbling. Let stand for 10 minutes before slicing.
Substitute kale or spinach for Swiss chard if desired.
2 cup (500 mL) shredded mozzarella cheese, divided
Directions
Preheat oven to 400˚F (200˚C). Toss together butternut squash, sage, 3 tbsp (45 mL) oil, and half of the salt and pepper. Arrange in single layer on parchment paper–lined baking sheet; bake for 15 to 20 minutes or until golden brown and tender. Toss together butternut squash, pesto and broth; set aside.
Heat remaining oil in large skillet set over medium heat; cook onion for 3 to 5 minutes or until softened. Stir in Swiss chard, and remaining salt and pepper; cook for 3 to 5 minutes or until wilted. Let cool to room temperature. Squeeze out any excess moisture.
Stir together ricotta, 1/2 cup (125 mL) whipping cream, Swiss chard, 1/2 cup (125 mL) Parmesan cheese, egg, egg yolk and nutmeg.
Ladle remaining cream into bottom of greased 13- x 9-inch (3.5 L) baking dish. Layer 2 lasagna sheets, cutting to fit if needed, over cream. Add one-third of the squash mixture over top of the lasagna sheets, and neatly place Lilydale®Oven Roasted Carved Turkey Breast to make another layer. Top turkey slices with 1/3 cup (75 mL) mozzarella cheese and dollop one-third of the ricotta mixture over top. Repeat layers twice. Layer 3 lasagna noodles over top. Sprinkle with remaining mozzarella and Parmesan cheese.
Cover dish with foil; bake for 35 minutes. Remove foil; bake for 15 to 20 minutes or until lasagna is bubbling. Let stand for 10 minutes before slicing.
Tips
Substitute kale or spinach for Swiss chard if desired.
