Turkey & Butternut Squash Lasagna Recipe You'll Love

There are few dishes in the culinary world that evoke the same universal feeling of comfort, family, and abundance as lasagna. The very word conjures images of bubbling cheese, rich sauce, and layers of pasta, a true centrepiece of communal tables and cherished gatherings. While the classic bolognese version holds a sacred place in our hearts, the beauty of lasagna lies in its versatility—its ability to adapt and transform with the seasons. As autumn arrives, bringing with it a craving for all things cozy and warm, this Turkey & Butternut Squash Lasagna emerges as the perfect, updated expression of our favourite comfort food.

This isn't just a recipe; it's an embodiment of the fall season, layered carefully into a single baking dish. It’s a masterful blend of savoury, sweet, and earthy notes that feels both innovative and deeply nostalgic. Instead of a heavy red sauce, we have a luscious, creamy béchamel infused with the sweet, nutty flavour of roasted butternut squash. Lean, savoury ground turkey replaces the traditional beef, offering a lighter yet equally satisfying protein. All of this is layered with tender pasta and a trio of cheeses, then baked until golden, bubbly, and fragrant with autumnal herbs like sage and thyme.

On social media platforms like Pinterest and TikTok, we’re seeing a huge movement towards "stealth health" comfort foods—dishes that deliver all the satisfying, hearty flavour we crave but with a thoughtful, modern twist. Swapping traditional ingredients for seasonal vegetables and leaner proteins is at the heart of this trend. This lasagna is the poster child for that movement. It's a dish that feels indulgent and special enough for a holiday table, yet wholesome enough to feel good about serving your family any night of the week. This guide will walk you through every step of creating this stunning autumnal masterpiece, proving that comfort food can, and should, evolve with the seasons.

The Anatomy of an Autumnal Lasagna

A great lasagna is all about the perfect harmony of its layers. Each component must be delicious on its own, but magical when combined. Here’s how our autumnal version comes together:

• The Butternut Squash Béchamel: This is the heart of the dish. A classic béchamel—a white sauce made from butter, flour, and milk—is enriched with roasted and puréed butternut squash. This creates a sauce that is luxuriously creamy, slightly sweet, and packed with flavour and nutrients.

• The Savoury Turkey Filling: Ground turkey, browned with onions, garlic, and classic fall herbs like sage and thyme, provides a robust, savoury counterpoint to the sweet squash sauce. Using turkey keeps the dish feeling hearty but not heavy.

  
  

• The Cheesy Trio: No lasagna is complete without cheese. We use three types for the ultimate flavour and texture:

  • Ricotta: Provides a light, creamy, and slightly tangy layer.

  • Mozzarella: The king of the "cheese pull," offering that classic gooey, melted texture.

    
    

  • Parmesan: Adds a sharp, nutty, and salty finish.

• The Pasta: Standard lasagna noodles, whether you choose the no-boil or traditional variety, provide the essential structure that holds all this goodness together.

This combination creates a dish that is rich in flavour but balanced in texture and taste, much like other comforting layered dishes such as a classic Shepherd's Pie.

Ingredient Deep Dive: The Flavours of Fall

The success of this lasagna lies in understanding and preparing each component with care.

1. The Star of the Show: Butternut Squash This iconic winter squash is the key to our creamy sauce.

• How to Choose: Look for a squash that feels heavy for its size with a smooth, firm, and uniformly beige-coloured skin. Avoid any with soft spots, cuts, or green patches.

• The Easiest Way to Prepare: Roasting is the best method to bring out the squash's natural sweetness. Peeling and cubing a raw butternut squash can be challenging. For a full guide on the easiest way to tackle this task, Cookie and Kate has an excellent step-by-step tutorial. We will be roasting it first, which makes the flesh incredibly easy to scoop out.

2. The Protein: Lean Ground Turkey Ground turkey is a fantastic alternative to beef in lasagna.

• Why it Works: It has a milder flavour that allows the sweet squash and herbs to shine through. It’s also a leaner protein, which contributes to the dish's hearty-yet-not-heavy profile.

• Choosing the Right Kind: Look for ground turkey that is around 93% lean. Anything leaner can become dry during cooking, while a higher fat content will require more draining.

3. The Cheeses: A Trifecta of Taste

• Ricotta: Use whole-milk ricotta for the creamiest texture. We will be seasoning the ricotta layer to ensure it adds a burst of flavour, not just texture.

• Mozzarella: Low-moisture mozzarella, which you typically buy in a block and shred yourself, is far superior to the pre-shredded kind. It melts more smoothly and doesn't contain the anti-caking agents that can give a slightly gritty texture.

• Parmesan: A real block of Parmigiano-Reggiano, freshly grated, will provide a much more potent and delicious flavour than its pre-grated counterparts.

4. The Herbs: Sage, Thyme & Nutmeg

• Sage & Thyme: These are the quintessential herbs of autumn. Sage has a soft, peppery flavour that is a classic pairing with both turkey and squash. Thyme adds a gentle, earthy note. Fresh is best, but dried will work in a pinch.

• Nutmeg: A pinch of freshly grated nutmeg in the béchamel sauce is a classic French technique. It elevates the creamy sauce, enhancing the sweetness of the squash and adding a warm, aromatic depth. For more on the power of simple spices, you can explore guides from publications like Food & Wine.

  
  

The careful selection of these ingredients is what makes this dish feel special, much like choosing the right apples for a perfect Apple Crumble.

The Ultimate Guide: Step-by-Step Instructions

This recipe has several components, but each one is simple. The key is to follow the steps in order for a smooth and enjoyable cooking process.

Prep time: 30 minutes Cook time: 1 hour 15 minutes Yields: 8-10 servings

Ingredients:

• 1 medium butternut squash (about 2.5 lbs / 1.1 kg)

• 1 lb (450g) ground turkey

  
  

• 1 large yellow onion, chopped

  
  

• 3 cloves garlic, minced

  
  

• 1 tablespoon fresh sage, chopped (or 1 tsp dried)

  
  

• 1 tablespoon fresh thyme leaves (or 1 tsp dried)

• 9-12 lasagna noodles (no-boil or regular)

• 15 oz (425g) whole-milk ricotta cheese

• 1 large egg

  
  

• 1/4 cup fresh parsley, chopped

  
  

• 4 cups shredded low-moisture mozzarella cheese

• 1 cup freshly grated Parmesan cheese

• Salt and black pepper

• Olive oil

  
  

For the Butternut Squash Béchamel:

• 4 tablespoons unsalted butter

• 1/4 cup all-purpose flour

• 3 cups whole milk, warmed

  
  

• Pinch of freshly grated nutmeg

  
  

Instructions:

Part 1: Prepare the Butternut Squash

1. Preheat Oven: Preheat your oven to 200°C (400°F).

2. Roast the Squash: Cut the butternut squash in half lengthwise and scoop out the seeds. Place it cut-side down on a baking sheet. Roast for 40-50 minutes, or until the flesh is completely tender when pierced with a fork. Let it cool slightly.

   
   

3. Purée the Flesh: Once cool enough to handle, scoop the roasted flesh out of the skin and into a blender or food processor. Discard the skin. Blend until completely smooth. You should have about 2 cups of purée. Set aside.

Part 2: Prepare the Fillings

1. Cook the Turkey: While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, chopped sage, and thyme, and cook for another minute until fragrant. Add the ground turkey to the skillet. Break it up with a spoon and cook until browned and cooked through, about 7-10 minutes. Drain off any excess fat. Season with salt and pepper and set aside.

   
   

2. Make the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, egg, chopped parsley, and a pinch of salt and pepper. Mix until well combined. The egg helps to bind the ricotta so it doesn’t become watery during baking.

3. Make the Butternut Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the warm milk until the mixture is smooth. Bring to a simmer and cook, stirring, until the sauce has thickened, about 5-7 minutes. Remove from the heat. Stir in the 2 cups of butternut squash purée, the pinch of nutmeg, and season with salt and pepper to taste.

Part 3: Assemble the Lasagna

1. Prep Your Dish and Noodles: Keep the oven at 190°C (375°F). Grease a 9x13 inch baking dish. If you are using regular lasagna noodles that require boiling, cook them now according to package directions until al dente.

   
   

2. First Layer: Spread about 1 cup of the butternut béchamel sauce in the bottom of the prepared baking dish. This prevents the bottom layer of pasta from sticking.

   
   

3. Layer 1: Arrange a single layer of lasagna noodles over the sauce. Top with half of the ricotta cheese mixture, spreading it into an even layer. Sprinkle with a third of the turkey mixture, a third of the remaining béchamel, and about 1 cup of mozzarella cheese.

4. Layer 2: Repeat with another layer of noodles, the remaining ricotta mixture, another third of the turkey, another third of the béchamel, and another cup of mozzarella.

5. Layer 3 & Top: Add a final layer of noodles. Top with the remaining turkey mixture and the remaining béchamel sauce. Sprinkle the top evenly with the remaining 2 cups of mozzarella and all of the grated Parmesan cheese.

   
   

Part 4: Bake and Rest

1. Bake: Cover the baking dish loosely with foil (you can spray the underside of the foil with cooking spray to prevent the cheese from sticking). Bake for 25 minutes.

   
   

2. Brown the Top: Remove the foil and continue to bake for another 20-25 minutes, or until the top is golden brown and bubbly and the sauce is bubbling around the edges.

3. CRUCIAL STEP - Let it Rest: Let the lasagna rest for at least 15-20 minutes before slicing and serving. This is the most important and often-skipped step! It allows the layers to set, ensuring you get beautiful, clean slices instead of a sloppy mess. Use this time to toss a simple green salad or warm up some crusty bread. Or perhaps, prepare a simple dessert, like a Lemon and Poppy Seed Loaf Cake.

   
   

Serve warm and enjoy the ultimate taste of autumn comfort. The experience is akin to enjoying other layered comfort foods, like a hearty Cozy Chicken-Pot-Pie Bites with Biscuits.

Variations and Customizations

This lasagna is a fantastic canvas for your own creativity.

• Make it Vegetarian: Simply omit the ground turkey. To add more substance, you can add a layer of sautéed mushrooms or wilted spinach to the lasagna.

  
  

• Add More Veggies: Sautéed kale, spinach, or mushrooms can be mixed in with the turkey filling for extra nutrients and flavour.

• Swap the Protein: Italian sausage (sweet or spicy) would be a delicious substitute for the turkey. Brown it in the same way.

  
  

• Use Different Cheeses: Provolone could be mixed in with the mozzarella for a sharper flavour. A dollop of mascarpone could be added to the ricotta for extra creaminess. For more on cheese pairings, The Spruce Eats has a great guide.

• Try Different Herbs: A hint of rosemary would also be lovely with the turkey and squash.

• Go Gluten-Free: Use your favourite brand of gluten-free lasagna noodles. The rest of the ingredients are naturally gluten-free. For another great gluten-free comfort meal, you might enjoy this recipe for Gluten-Free Chocolate Chip Cookies.

Feel free to make this dish your own. The process of cooking can be a beautiful act of self-love, a theme deeply explored in these 11 Cozy Self-Love Practices.

Conclusion

The Turkey & Butternut Squash Lasagna is more than just a seasonal twist on a classic; it's a celebration of comfort, nourishment, and the simple joy of a home-cooked meal. It takes the familiar, beloved structure of lasagna and infuses it with the unmistakable flavours of fall, creating a dish that is both excitingly new and comfortingly familiar. The layers of sweet, creamy squash, savoury turkey, and rich, bubbly cheese come together to create a symphony of textures and tastes that is sure to become a new family favourite.

This is a dish that invites you to slow down, to enjoy the process of building something delicious layer by layer. It's the perfect centrepiece for a family gathering, a cozy Sunday dinner, or any occasion that calls for a meal made with love. So as the weather cools and you begin to crave the hearty, soul-warming foods of the season, give this beautiful autumnal lasagna a try. It’s a delicious reminder that the best meals are the ones that nourish our bodies and our spirits in equal measure. After a meal this satisfying, a simple dessert like a Biscoff Ice Cream is all you need to complete the perfect evening.

Frequently Asked Questions (FAQs)

1. Can I make this lasagna ahead of time? Yes, absolutely! You can assemble the entire lasagna (without baking it), cover it tightly, and refrigerate it for up to 2 days. When you're ready to bake, you may need to add 10-15 minutes to the initial covered baking time.

2. Can I freeze this lasagna? This lasagna freezes beautifully. You can freeze it either baked or unbaked. For best results, assemble in a freezer-safe dish, cover tightly with a layer of plastic wrap and then a layer of foil, and freeze for up to 3 months. Thaw it in the refrigerator overnight before baking as directed. For more tips on freezing casseroles, Food Network has a helpful guide.

3. Can I use canned pumpkin purée instead of fresh butternut squash? You can in a pinch, but the flavour will be different. Canned pumpkin is often denser and less sweet than freshly roasted butternut squash. If you use it, make sure it is 100% pure pumpkin purée, not pumpkin pie filling.

4. Do I really have to let the lasagna rest before cutting it? Yes! This is the most important step for getting clean, beautiful slices. Resting allows the molten cheese and sauce to set up. If you cut into it right out of the oven, the layers will slide and you'll have a delicious, but soupy, mess.

5. My béchamel sauce is lumpy. How can I fix it? Lumps usually form when cold liquid is added to the hot roux. To fix it, you can try whisking vigorously for a few minutes. If that doesn't work, carefully pour the sauce through a fine-mesh sieve or give it a quick blitz with an immersion blender.

6. Can I use no-boil lasagna noodles? Yes, no-boil noodles work great in this recipe. Just make sure your sauce is not too thick, as the no-boil noodles absorb liquid from the sauce as they cook. The consistency of the béchamel in this recipe is perfect for them.

7. What's the best way to reheat leftovers? Reheat individual slices in the microwave for a quick meal, or reheat a larger portion in a 175°C (350°F) oven, covered with foil, until warmed through.

8. Is this recipe kid-friendly? Very! The sweetness of the butternut squash and the creamy, cheesy texture are often a big hit with kids. It's a fantastic way to get them to eat a vegetable they might otherwise not try.

9. What kind of salad pairs well with this rich lasagna? A simple green salad with a bright, acidic vinaigrette (like a lemon or balsamic dressing) is the perfect counterpoint to the richness of the lasagna. Arugula with shaved Parmesan and lemon would be an excellent choice.

10. I don't have a blender. How can I purée the squash? If you don't have a blender, you can use a food processor or an immersion blender. If you don't have any of those, you can mash the roasted squash very thoroughly with a potato masher or a fork. The sauce won't be as silky smooth, but it will still be delicious.