Going to the grocery store starving hungry is never a good thing. I know this, yet I do it. However, sometimes this hunger ignites the food awesomeness creativity in my brain, and I come up with food ideas. We taste test them, and then I share them with you. This is the case of this butternut squash and turkey lasagna. Having gone hungry to the store ended up not being a bad thing.
Last week I was walking down the pasta aisle and I noticed a jar of butternut squash sauce for about $8.00. I read the ingredients on the back of the label, and I figured I could absolutely make the sauce myself for maybe half of that (I don’t have the dollar breakdown – sorry!), and get much joy in doing so. Additionally, it gave me another excuse to use my brand new toy – the Blendtec. I love love LOVE my new Blendtec blender! We’ve been making lots of fruit and vegetable juices to increase our intake of vegetables on a daily basis.
As you know, lasagnas are a bit time consuming, but they are not hard to make. Using no boil noodles makes the process easier. I’ve made lasagna before here. But when I look a the pictures, even though it is a tasty lasagna, it looks rather skinny and puny. So this time around I wanted a lasagna thick and with lots of layers. I did a layer of turkey, a layer of butternut squash sauce, a layer of cheeses, with noodles in between. Thick. Divine. Flavorful. Different. The butternut squash, the turkey and the cheeses are a great combination. The sauce is sweet, thick and creamy; the turkey takes on the flavors it is surrounded with, and the cheeses gives add more creaminess and compliments the rest of the ingredients adding the savory flavor to it. If the acidity of a regular tomato marinara sauce plays tricks on your stomach, try this lasagna instead. Make this lasagna tonight!