Of course, I am preparing a delish dish for all of us to eat before the game. The hubs will not be partaking as he will be off doing pre-game stuff, but I have a feeling he is going to be missing out as this sounds delish.
I am breaking my own blog rules, btw, and posting this in advance of completion b/c I won't have the time (i.e., energy) to write it post-game. If you are lucky, I may provide an update tomorrow. Hope you don't lose any sleep waiting for it.
Turkey Chili & Squash Lasagna
Source: Clean Eating Classic Comfort Foods (2011)
- 2 tsp EVOO
- 1 large yellow onion, chopped
- 1 green bell pepper, diced (used red)
- 1 lb ground turkey breast
- 3 gloves garlic, minced
- 2 tsp chile powder
- 1/4 tsp chile pepper flakes
- 1/4 tsp ground cumin
- Pinch sea salt and pepper (skip)
- 4 c. peeled and cubed butternut squash (approx one small squash)
- 2 c. strained tomatoes (used no-salt added diced)
- 1 c. low-sodium chicken broth (used no-salt added)
- 1 c. canned, unsalted black beans, drained and rinsed
- 1/3 c. chopped fresh cilantro (skip)
- 1 egg white
- 1.4 c. pressed skim cottage cheese (? used small curd)
- 6 fresh whole wheat lasagna sheets, divided
- 1 c. part-skim mozzarella cheese
- 2 tbsp grated parm
- Preheat oven to 375 degrees
- In a large nonstick skillet, heat oil on medium. Add onion, green pepper, turkey, garlic, chile powder, pepper flakes, cumin, salt and pepper. Cook, breaking up turkey with a wooden spoon, until browned, about 6 mins. Stir in squash, tomatoes, broth and beans and bring to a boil. Reduce heat to med-low, cover and simmer until thickened, about 20 mins. Stir in cilantro.
- In a small bowl, combine egg white and cottage cheese. Set aside.
- In a 13x9 baking dish, add enough turkey mixture to just coat bottom of dish, avoiding squash pieces so it isn't lumpy. Arrange 2 lasagna sheets over top of mixture, overlapping to fit. Layer a 1/3 of cottage cheese mixture, then a 1/3 of turkey mixture over top. Repeat with remaining 4 lasagna sheets, cottage cheese mixture and turkey mix. Top with mozzarella and parm.
- Cover with foil and bake until bubbly, about 40 mins. Uncover and continue to cook until browned, 10 mins.
See notes above re: timing. I will tell you that chopping/cubing fresh butternut squash is a pain - although not as bad as sweet potatoes. I will also tell you that the rest was easy to throw together, and it looks super colorful (and healthy) as it cooks.