If I was to assign fall an official dinner, it would likely be THIS butternut squash lasagna. Hearty from ground turkey with the magical flavor combo of sage, thyme, and a whole bunch of butternut squash deliciously tucked into an easy-peasy skillet lasagna. And, of course, there is cheese (but no tomatoes!) to create the ultimate cozy fall dinner.

A skillet filled with turkey butternut squash skillet lasagna. A hand holding a spoon is taking a helping of the lasagna from the skillet. The skillet is sitting on a countertop.

My family could eat this butternut squash lasagna every week in the fall….

My enthusiasm for this cozy skillet butternut squash lasagna is *a bit* out of control.

Me? Be overly enthusiastic about a veggie-loaded dinner? Pfft, never.

The first night I made this for dinner, I put it on all our plates and watched as my family basically inhaled it. Which is saying something special, since my family is all kinds of iffy when it comes to squash of any kind. Maybe it’s because I tucked that squash into a cheesy skillet turkey lasagna (and we are profound lovers of hearty lasagnas (this is one is our absolutely, make-it-every-Christmas-Eve favorite). But I absolutely think the contrasting flavors of sweet + savory from the sage, thyme, turkey and butternut squash is just so cozy and so quintessentially fall that its hard to not sink into this veg-filled comfort food. And sink into it we did. The skillet was cleaned out that night.

Besides being easy to make (kinda my favorite thing when it comes to a dinner recipe!), the thing I like about this is that it creates a creamy, truly hearty, satisfying dinner that has a whole pound of squash (!) in it. So, while it pairs beautifully with a simple salad (this fennel apple salad one also screams fall), you can know your family is feasting on some serious veg…even if they don’t touch the veggie side.

If cutting a butternut squash is not your favorite, let me show you my way.

A hand holding a peeled butternut squash while the other hand is slicing the squash in half with a knife. Surrounding the squash on a cutting board is an onion, garlic, herbs, and peels from the butternut squash.
Carefully slice a peeled butternut squash in half using a large chef’s knife. Cut out the section with seeds and set it aside.
A peeled butternut squash being diced with a knife on a cutting board. Surrounding the squash on a cutting board is an onion, garlic, herbs, and peels from the butternut squash.
Slice the butternut squash halves into planks and then continue to slice the planks until all of the butternut squash is diced.
A peeled butternut squash being diced with a knife on a cutting board. Surrounding the squash on a cutting board is an onion, garlic, herbs, and peels from the butternut squash.
Take the seeded butternut squash portions you set aside and scoop out the seeds and strings.
A peeled butternut squash being diced with a knife on a cutting board. Surrounding the squash on a cutting board is an onion, garlic, herbs, and peels from the butternut squash.
Take the now seedless butternut squash sections, cut into slices, then cut the slices again until diced.

Now, let’s make dinner together. Just you and me…

Jump to Recipe Instructions
Diced butternut squash is being sauteed using a wooden spoon in a skillet on a stove.
Cook the diced butternut squash in a large skillet.
Diced butternut squash and onions being sauteed using a wooden spoon in a skillet on a stove.
Add the onion to the skillet and season with some salt. Cook until softened.
Herbs being poured from a small container into a skillet containing cooked meat and butternut squash mixture. A wooden spoon is in the skillet and the skillet is on a stovetop.
Once the veggies are softened, add the turkey and herbs.
Milk being poured from a glass measuring cup on top of broken, uncooked lasagna noodles and remaining lasagna ingredients in a skillet. Skillet is sitting on a stovetop.
Add the noddles to the skillet along with the milk and broth.
Noodles are being cooked in a skillet while being stirred with a wooden spoon. Skillet is sitting on a stovetop.
Simmer simmer until noddles are cooked through.
Mozzarella and shredded parmesan cheese are being sprinkled on top of the lasagna in a skillet. Lasagna also has large dollops of ricotta cheese on top. Skillet is sitting on a stovetop.
Sprinkle in the some of mozzarella and parmesan cheese. Then stir together and dollop ricotta over the top and then sprinkle with remaining mozzarella.
A spoon taking a portion of the lasagna from a white skillet filled with turkey butternut squash skillet lasagna.
5 from 19 votes

Skillet Butternut Squash Lasagna with Turkey

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes
Cuisine: American, Italian
Course: Main Course
Author: Taesha Butler
If I was to assign fall an official dinner, it would likely be THIS butternut squash lasagna. Hearty from ground turkey with the magical flavor combo of sage, thyme, and a whole bunch of butternut squash deliciously tucked into an easy-peasy skillet lasagna. And, of course, there is cheese (but no tomatoes!) to create the ultimate cozy fall dinner.
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 2 Tablespoons olive oil
  • 1 pound peeled butternut squash, cut into 1/4-inch dice (about 3 cups diced). *See notes section if you want to use frozen
  • 1 medium onion, finely chopped,
  • 1½ teaspoon kosher salt, divided
  • 1 pound ground turkey
  • 3 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • ½ pound lasagna noodles, about 8 sheets, broken into small pieces. To make gluten-free, I like to use Jovial Foods Gluten Free Lasagna Noodles
  • 1 ½ cups low sodium chicken broth
  • 2 cups milk, any kind
  • 1 cup shredded mozzarella cheese, divided
  • ¼ cup grated parmesan cheese
  • ½ cup ricotta cheese, optional, but yum!
  • Fresh parsley or sage leaves, for garnish , optional

Instructions
 

  • Heat the oil in a high-sided, large skillet over medium. Add the butternut squash and cook, stirring occasionally, until the squash is golden brown and starting to soften, 2 to 3 minutes.
  • Stir in the onion and season with ½ teaspoon salt and cook until the onion is softened, another 2 to 3 minutes.
  • Push the veggies to one side of the skillet and add the ground turkey. Using a spoon or meat chopper, break the meat up into crumbles until the turkey is cooked through. About 7 minutes. Once the turkey is mostly cooked through, stir it in with the onions and butternut squash. The turkey will finish cooking with the rest of the ingredients.
  • Add in garlic, thyme, sage, remaining salt, and pepper. Cook for 1 minute or until garlic is fragrant.
  • Stir in the broken lasagna noodles then add the broth and milk, making sure the noodles are just covered with the liquid.
  • Simmer, stirring every few minutes, until the noodles are cooked through, about 15 minutes. Taste and add more salt and pepper as needed.
  • Add the ¾ mozzarella and the parmesan cheese, stirring everything together until fully melted.
  • Dollop the ricotta over the top, if using, then sprinkle with the remaining mozzarella. Cover the top of the pan to melt the cheese or place under the broiler until the cheese is bubbling and brown.
  • Garnish with herbs, if desired, then serve.

Notes

  • To break the noodles, I like to roll them in a clean kitchen towel and crush into pieces in the towel. That way, the noodles don’t shoot everywhere, and you can transfer them right to the pan.
  • I personally think dark meat ground turkey works best in this recipe, but you can use ground chicken or beef too.
  • To make this vegetarian, omit the ground meat and continue with the recipe as written. You can add more squash or other vegetables such as chopped mushrooms or spinach.
  • If you want to use frozen butternut squash. We tested this lazy lasagna with frozen for extra ease and it does work! However, since frozen butternut squash is parboiled, we found adding it *after* the turkey was cooked vs. before was ideal for texture.
Serving: 1/6the recipe, Calories: 489kcal, Carbohydrates: 46g, Protein: 32g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 88mg, Sodium: 902mg, Potassium: 755mg, Fiber: 3g, Sugar: 8g, Vitamin A: 8408IU, Vitamin C: 18mg, Calcium: 393mg, Iron: 2mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.