Turkey and Squash lasagna

By taniaf

Ingredients

• 1.5 lbs yellow squash or zucchini, sliced 1/4 inch thick
• 3 tbsp olive oil
• salt and pepper
• 1 lb ground turkey
• 1/4 tsp cayenne pepper
• 1/3 cup basil leaves, torn
• 1.5 tsp chopped oregano
• 1 recipe bechamel sauce or 5 cups pasta sauce
• 8 lasagna noodles
• 1.5 cups grated parmesan cheese

Details

Servings 4

Preparation

Step 1

Preheat oven to 400. Divide squash between 2 baking sheets, toss with 1 tbs olive oil and season with salt and pepper. Bake until tender, 15-20 minutes. Let cool.
Meanwhile, in a large skillet, heat 1 tbsp oil over medium. Add chicken and cook, stirring, until cooked through, 5 minutes. Add cayenne, basil, oregano, salt and pepper. Cook, until fragrant, 3 more minutes. Transfer to a medium bowl.
Spread 1 cup sauce in an 8 inch square baking dish. Top with a layer of noodles, then half the chicken, 1 cup sauce, and 1/4 cup parmesan.
Add more noodles, half the squash, 1 cup sauce, 1/4 cup parmesan. Repeat layers, reserve 1/4 cup parmesan. Cover with foil and bake until sauce is bubbling, 35-40 minutes. Remove from oven, heat broiler. Sprinkle rest of cheese on top, broil, uncovered, 3-5 minutes. Let cool 10 minutes.