Preheat the oven to 350. If you have not already, bake your butternut squash in the oven. Depending on the size of your squash, this should take 35-40 minutes. Remove from the oven and allow it to cool enough so you can handle it. 

While the squash is cooking, prepare the ingredients for the meat mixture. In an iron skillet or dutch oven, melt 1 tbsp butter. To that, add onion and celery and saute until soft. This should take approximately 5 minutes. 

To the pan, add the garlic, salt, sage and thyme. Cook for 30 seconds. 

Finally, add the ground turkey and cook until the pink is almost gone. Try not to overcook it though, as turkey is very lean and we don't want it to dry out. If there's a touch of pink, it's okay, as we'll be baking this for almost an hour. When finished, turn off the skillet and remove from heat. Set aside.

Next, mix the ingredients for the ricotta mixture. In a small bowl, combine the ricotta, grated Parmesan, egg and dry parsley. Mix with a fork or spoon until thoroughly combined. 

Wait to move on to the final steps until your butternut squash is completely roasted and cool enough to handle. When it's cool enough to handle, scoop out the roasted squash into a food processor. Puree. When mostly smooth, add the chicken stock and puree until completely smooth. When you're finished, you should have approximately 2 1/4 cups of squash puree. 

Preheat the oven to 350 degrees, if it's not already on. 

On a flat, clean surface, lay out 3 of the 4 lasagna noodles. Separate the filling between the 3 noodles, and spread it out over the noodles. 

In the bottom of a 8x4 (or 9x5) loaf pan, spread out 1/4 cup of the pureed butternut squash. 

Next, place one of the cheese lined noodles into the bottom of the pan. Top with 1/3 cup of the cooked meat, 1/2 cup of the pureed squash, and 1/3 c of mozzarella cheese. 

Repeat twice, using the remaining cheese covered noodles. (You will have one plain noodle left.) 

Place the remaining plain noodle on top, and gently press down to make sure the lasagna filling spreads out into the pan. 

Top with the remaining meat, squash, and mozzarella cheese. 

Spray a piece of aluminum foil with cooking spray. Place the sprayed side on top of the final cheese layer, and crimp the edges of the aluminum around the pain to seal. (The spray prevents the cheese from sticking to the foil.) 

Bake in a 350 degree preheated oven, covered, for 30 minutes. 

After 30 minutes, remove foil from the pan and continue to cook for another 15 minutes. If you'd like your cheese on top to be toasty, place under the broiler for up to 2 minutes. 

Allow lasagna to rest for 15 minutes before serving. This allows the noodles to absorb any residual moisture. 

**This recipe may work with Barilla gluten free lasagna noodles, but I have not tried it.