Thanksgiving Lasagna With Turkey, Squash or Pumpkin + Cranberries | Rachael Ray

For the Spiced Butternut or Pumpkin Puree, preheat oven to 450˚F with rack at center. Season the squash with spices, salt and pepper and roast cut-side down to tender, about 30 minutes, then cool to handle and scoop out the flesh.  

Heat a medium pot over medium heat, add EVOO and butter, then shallots or onion, garlic, season with salt, then soften 2 to 3 minutes. Add 1 cup stock and reduce at a low boil by half, add butternut or pumpkin, puree with immersion blender, then add cream. Lower the oven to 400˚F for the lasagna. 

For the lasagna noodles, heat a large pot of water to a boil and salt it. Cook pasta 5 minutes and drain, then arrange between layers of kitchen towels or parchment, and covered with a towel to keep moist. 

For the turkey layer, in a small pot, combine cranberries, water and sugar, boil and cook cranberries until they crack and sauce thickens, then remove from heat and cool. 

Heat a large skillet over medium-high heat with EVOO, 2 turns of the pan, add turkey and brown and crumble it, add the onions and garlic, salt and pepper, and poultry seasoning, stir to soften, add broth, let it absorb, and cool to room temp. Stir the cranberries and chopped fresh herbs into the turkey mixture.  

For the ricotta layer, mix together the ricotta, eggs, parm, kale or spinach, white pepper and nutmeg in a large bowl.  

For the white sauce, in a saucepot, melt butter and whisk in flour, then add granulated garlic, salt and white pepper, and let it bubble. Add stock and milk or half-n-half and season with nutmeg, then let it thicken to coat spoon. 

Layer the lasagna in a 9-by-13-inch casserole: half the sauce, pasta, half the squash puree, pasta, all the ricotta cheese, pasta, all of meat, pasta, remaining squash puree, remaining sauce and mozzarella. Cover with foil, bake 40 minutes, uncover and then brown 20 minutes. Let stand 20 minutes. Cut and serve. (I use 2 spatulas to shimmy the pieces out!)