Preheat the oven at 425°F.
For the butternut squash sauce: On a baking sheet, spread out the butternut squash, celery, shallots and garlic. Drizzle all the vegetables with olive oil and a spinkle of salt.
Bake for 30 minutes. Once this time is up, remove all the vegetables from the oven except the squash. Bake the squash for an additional 15 minutes, until soft.
Remove the butternut squash from the oven and chop into smaller pieces.
In a blender, add the chicken stock followed by all the roasted vegetables. Add the roasted red peppers, salt, white pepper and ground nutmeg. Puree until smooth. Adjust the seasoning if necessary and set the sauce aside.
For the turkey: Spray the bottom of a large, heavy skillet with cooking spray and heat at medium temperature.
Add the chopped bacon and cook until the fat is rendered and the bacon is crispy.
Remove the bacon from the skillet and set aside, leaving the rendered fat in the skillet.
In the same skillet, sautee the onions for about 3 minutes. Add the garlic and cook until the onions are translucent.
Add the ground turkey and stir to combine. Add the tomato paste, and season with salt, white pepper and a pinch of cayenne pepper. Stir to incorporate all the seasonings.
Add the chicken stock and cook until the turkey is completely done.
At the end, add the bacon bits back into the turkey and stir to incorporate. Remove from the heat, and set aside letting the mixture rest for 15 minutes.
For the cheese sauce: In a large mixing bowl, combine the ricotta cheese, eggs and parmesan cheese. Mix until smooth. Season with a pinch of salt and pepper.
To assemble the lasagna: Preheat the oven to 350°F.
In a 9-inch x 11-inch baking dish, ladle some of the turkey mixture to coat the bottom of the pan.
Place a layer of noodles, overlapping them by about 1/2 inch.
Ladle some of the butternut squash sauce of the noodles to cover them.
Layer another row of noodles, followed by a layer of the ricotta cheese mixture. Sprinkle some mozzarella cheese over the ricotta layer.
Repeat the layering process, finishing with the cheese and mozzarella layers.
Cover the lasagna pan with aluminum foil, ensuring it doesn’t touch the cheese by sticking toothpicks into the lasagna and make a foil tent over it.
Bake for 40 to 45 minutes until the cheese is melted.
Serve with more grated parmesan cheese and a flurry of chopped parsley.