Why You’ll Love This Recipe

Made in one skillet for easy cleanup
A comforting lasagna without tomatoes—great for those with sensitivities
Perfect for fall with butternut squash, sage, and thyme
Family-friendly and satisfying
Versatile ingredients and easy to adapt to dietary needs
Creamy and cheesy with a healthier spin
No baking required—ready on the stovetop
Can be made ahead and reheated easily
Balanced with protein, veggies, and carbs
Freezer-friendly for busy weeknights

Turkey Butternut Squash Skillet Lasagna (No Tomatoes)

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
3 cups peeled butternut squash, cut into 1/4-inch dice
1 medium onion, finely chopped
1 teaspoon kosher salt, divided
1 pound ground turkey
3 cloves garlic, minced
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
8 ounces lasagna noodles, broken into small pieces
2 cups low sodium chicken broth
1 cup milk (any kind)
1/2 cup ricotta cheese (optional)
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese
Fresh parsley or sage leaves, optional for garnish

Directions

Heat olive oil in a large, high-sided skillet over medium heat. Add the diced butternut squash and cook for 2–3 minutes, stirring occasionally, until golden and starting to soften.
Stir in the chopped onion and ½ teaspoon salt. Cook for another 2–3 minutes until onion is soft.
Push vegetables to one side of the pan and add the ground turkey. Break it up with a spoon and cook for about 7 minutes until mostly done. Mix the turkey with the vegetables to combine.
Add garlic, sage, thyme, remaining salt, and black pepper. Stir and cook for 1 minute until fragrant.
Add broken lasagna noodles to the skillet. Pour in the broth and milk, ensuring the noodles are covered.
Simmer uncovered, stirring every few minutes, for about 15 minutes until noodles are tender.
Stir in half the mozzarella and all the parmesan cheese until melted.
Dollop ricotta cheese over the top, if using, and sprinkle with remaining mozzarella and parmesan. Cover the skillet to melt the cheese or broil until bubbly and browned.
Garnish with fresh herbs if desired and serve warm.

Servings and timing

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes

Variations

Vegetarian: Skip the ground turkey and double the squash or add mushrooms and spinach.
Different Protein: Swap turkey for ground chicken or beef.
Cheese Options: Use cottage cheese instead of ricotta for a lighter version.
Gluten-Free: Use gluten-free lasagna noodles.
Dairy-Free: Omit cheese and use unsweetened dairy-free milk.
Add Heat: Sprinkle in red pepper flakes or a dash of hot sauce.
More Veggies: Add chopped zucchini, kale, or bell peppers.
Herb Swap: Try rosemary or Italian seasoning in place of thyme and sage.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in individual portions or whole in a freezer-safe dish for up to 2 months.
Reheating: Reheat in the microwave or covered in the oven at 350°F until warmed through. Add a splash of broth or milk if the noodles have soaked up too much liquid.

FAQs

How do I make this dish vegetarian?

Simply omit the ground turkey and add extra vegetables like mushrooms, spinach, or more squash for a hearty vegetarian option.

Can I use frozen butternut squash?

Yes, frozen squash works well. Add it after the turkey is cooked to prevent it from becoming mushy.

What type of ground turkey is best?

Dark meat ground turkey offers more flavor and moisture, but lean turkey can also be used if preferred.

Can I make this ahead of time?

Absolutely. Prepare the dish up to the cheese-melting step, cool, then refrigerate. Reheat and finish under the broiler when ready to serve.

Can I bake this in the oven instead?

While this is a skillet recipe, you can transfer it to a baking dish and bake at 375°F for 15–20 minutes to brown the cheese.

What kind of milk should I use?

Any kind of milk works—whole, low-fat, or even plant-based unsweetened milk.

Can I use other types of noodles?

Yes, but make sure they’re broken into smaller pieces and adjust cooking time accordingly based on noodle type.

What herbs go best with this dish?

Sage and thyme are perfect for fall flavors, but rosemary or Italian seasoning can be used as alternatives.

Is ricotta cheese necessary?

No, but it adds a rich, creamy texture. You can leave it out or replace it with cottage cheese.

How do I prevent the noodles from sticking or clumping?

Stir every few minutes while simmering, and ensure there’s enough liquid covering the noodles.

Conclusion

This Turkey Butternut Squash Skillet Lasagna is everything a fall dinner should be—warm, flavorful, and comforting without being heavy. Packed with protein, seasonal produce, and melty cheese, it’s a one-pan wonder you’ll keep coming back to. Whether you’re avoiding tomatoes or just want something a little different, this recipe delivers a satisfying meal with minimal fuss.