Enough with the squash already

Can't...get...enough...squash!  I like it plain.  I like it in soups.  I wonder if I'd like it in lasagna-form?  I found a recipe for a turkey lasagna with butternut squash and knew this would be a good recipe to try.  Since our chest freezer has about 18 pounds of ground turkey just waiting to be used, all I need to buy was noodles, sauce, spinach, and ricotta. 

Turkey lasagna with butternut squash & spinach
1/2 pound lean ground turkey
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
2 cups cubed & cooked butternut squash (I was feeling lazy and bought frozen), thawed & smushed with a fork
1/2 package frozen spinach (go for leaf, not chopped), thawed (with "juice" squeezed out)
1 cup fat free ricotta cheese
1 egg
1 cup shredded part-skim mozzarella cheese
9 whole wheat lasagna noodles
1 jar reduced fat Alfredo sauce

1. Cook ground turkey in a skillet; drain fat and season with Italian seasoning and pepper.
2. Meanwhile in a large pot, boil lasagna noodles until cooked.  I couldn't find whole wheat no-bake noodles.
3. In a medium bowl, whisk together egg with ricotta.  Stir in the spinach.
4. Spray an 8x8 glass dish with olive oil nonstick spray.  Spread a few spoonfuls of sauce onto the bottom of the dish.  Lay your first three noodles down, cutting off any extra length. 
5. Spread ground turkey across noodles; ladel a few spoonfuls of sauce on top.
6. Add another layer of noodles and trim as needed.  Layer butternut squash, followed by spinach and ricotta mixture. 
7. Top with a final layer of noodles, add sauce, and sprinkle with cheese. 
8. Spray a piece of tin foil with olive oil cooking spray and cover the dish.  Bake in an oven preheated to 350 degrees for 30 minutes.  Take off the foil cover and cook for another 10-15 minutes, or until slightly browned and bubbly.  Let cool for 15 minutes before cutting and serving. 

This makes 9 servings.  Once the lasagna is completely cooled, it's easy to individually wrap the squares and freeze for later.  Nutrition facts: 240 calories, 27 g carbs, 6 g fat, 15 g protein. 

It's okay to veer away from the traditional lasagna.  Especially if you love squash.