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Mary Ann Brogan: "It came out great. I primarily used the creamy bu…" Read More
24Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 heads garlic (tops cut off)
- extra-virgin olive oil
- 3 tsp. kosher salt (divided)
- 3 lb. butternut squash (cubed)
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1 tsp. rubbed sage (dried)
- 1/2 tsp. cracked black pepper
- 1 cup chicken (or veggie broth, warmed)
- 2 cups half and half (warmed)
- 4 oz. cream cheese (or mascarpone - I just happened to have cream cheese on hand)
- 1/3 cup freshly grated Parmesan
- extra-virgin olive oil
- 1 1/2 lb. ground turkey
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- salt
- pepper (to taste)
- 1/2 tsp. garlic powder
- 2 tsp. fresh sage (leaved, chopped)
- 12 cooked lasagna noodles
- 2 cups baby spinach leaves (heaping, raw)
- 3 cups shredded mozzarella
- 1/2 cup panko breadcrumbs
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Reviews(1)
Mary Ann Brogan 6 years ago
It came out great. I primarily used the creamy butternut squash sauce with more of Michael Chiarella's spices from his butternut squash lasagne. The idea of a sauce from the butternut squash is a brilliant variation. I roasted the butternut squash with ground fennel seed, ground coriander and cardomen. In the past I have also put in sage in the past but did not this time. I sautéed two pounds of spinach with nutmeg, garlic and lemon-infused oil. I also did a more traditional Ricotta, Parmesan and basil layer. I enjoy looking at Yummly and appreciate the opportunity to see what other people are doing. My variation is also FODMAP friendly SINCE NO GARLIC OR ONION IS USED, only garlic infused oil. I made it with gluten free lasagne as well. Thanks Yummly and all of your contributors.