WARNING!:
Please be incredibly careful! Squash is not easy to cut and mandolins are incredibly
dangerous! Use extreme caution when preparing this dish.
What
You’ll Need…
The
top half of 1 Large Butternut Squash
1lb
Ground Turkey
1
½ Cups Grated Cheese (Your favorite)
1
½ Cups Milk
3
Tablespoons Butter
3
Tablespoons Flour
1
Teaspoons Cinnamon
Pepper
(To taste)
Salt
(To taste)
Garlic
Powder
Pre-heat
your over to 375.
Carefully
cut your squash and set the bottom half aside. Peel the squash and cut it into
quarters. At this point set the squash off to the side and move onto the meat.
Cook
your turkey all of the way through and add pepper and garlic powder to taste.
While
the meat is cooking start on your sauce. In a sauce pan melt 3 tablespoons of
butter over medium heat. Once the butter has melted add in 3 tablespoons of
flour and whisk it all together. Allow this mixture to cook for 2 minutes to
remove the raw flour taste. At this point add the milk and whisk. You can whisk
the whole time until it comes together, but you can also whisk for about 30
seconds every minute or two until it comes together.
Once
the sauce has thickened turn off the heat and add salt, pepper, and the cinnamon.
Back
to the squash. Microwave the squash quarters for about three minutes to
slightly soften it. Very carefully slice the squash using a mandolin so that it
is in wide thin slices.
Once
you have sliced all of the squash it is time to assemble.
Lightly
coat the bottom of a greased casserole dish with the sauce. Place a layer
squash on top of the sauce and on top of that place another layer of sauce. On
top of this layer of sauce put a layer of meat and then a layer of cheese. On
top of the cheese place another layer of squash and then repeat. The top layer
should be squash, on top of the squash put the remaining sauce.
Bake
the lasagna at 375 for 50-60 minutes.
When
the time is up remove the dish from the oven and allow it to cool for a few
moments before serving.
Enjoy!
