So I was going to make some simple spaghetti for dinner tonight but as I looked through my fridge and cupboard I realized I had some things that really needed to be used up. One of the items I found in the cupboard was some no-boil lasagna noodles.
There was also cheese in the fridge.
And half of a butternut squash. And a few handfuls of spinach.
And some tomato paste. And half a pound of ground turkey.
BAM. Lasagna was born.
Ok, so there was a little more to it than that. But, not a whole lot.
I really did just kind of throw this together based on what I had, so I won't be giving any real measurements but I will tell you my steps to this delicious concoction.
While the squash is in the microwave brown the turkey in a saute pan with a little bit of salt and pepper. After it's browned add the tomato paste. Then I also added a whole can of diced tomatoes. Simmer for a few more minutes.
While everything else is going get the cheese mixture together. I used roughly 1.5 cups of grated, Mexican blend cheese and about 3 heaping spoonfuls of cottage cheese. I have never used cottage cheese in lasagna before, always opting for the way fattier ricotta cheese but, wow. The cottage cheese was so good. It added a cheesy flavor to the lasagna, but not that super heavy feeling most lasagnas have. I am now a believer.
After the meat mixture is browned and the tomatoes have been heating together with it put it in a bowl. By now the squash should be done, mash it up with some chili powder, garlic powder, and cinnamon.
Arrange a little assembly line and put together the lasagna. Start with a thin layer of the sauce mixture, place lasagna noodles over this. Put a slightly thicker layer of sauce, a layer of spinach, a layer of butternut squash and a layer of cheese mixture. Repeat until all ingredients are used. I only got two layers, but that was more than enough.
Put foil over the dish and cook for 50-55 minutes. The top should be bubbly and slightly browned in areas.