Turkey and Butternut Squash Lasagna

This crowd-pleasing turkey lasagna delivers delicious fall flavours that everyone will love.

  • 1 package (300 g)
  • 4 cups (1 L)
    diced butternut squash
  • 1/4 cup (60 mL)
    fresh sage, finely chopped
  • 1/4 cup (60 mL)
    olive oil, divided
  • 1/2 tsp (2 mL)
    salt and pepper, divided
  • 3/4 cup (175 mL)
    basil pesto
  • 1/4 cup (60 mL)
    reduced sodium chicken broth
  • 1
    onion, diced
  • 4 cups (1 L)
    Swiss chard, chopped
  • 2 cups (500 mL)
    ricotta cheese
  • 3/4 cup (175 mL)
    35% whipping cream, divided
  • 1 cup (250 mL)
    grated Parmesan, divided
  • 1
    egg, beaten
  • 1
    egg yolk
  • pinch
    ground cinnamon
  • 3/4 lb (350 g)
    fresh lasagna noodles
  • 2 cup (500 mL)
    shredded mozzarella cheese, divided
  1. 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.
  2. 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.
  3. Stir together ricotta, 1/2 cup (125 mL) whipping cream, Swiss chard, 1/2 cup (125 mL) Parmesan cheese, egg, egg yolk and nutmeg.
  4. 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.
  5. 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.

Recipe Overview


PREP TIME: 20 minutes

COOK TIME: 70 minutes

TOTAL TIME: 1 1/2 hours

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