Turkey And Pumpkin Lasagna Recipe

Name: Turkey And Pumpkin Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 lbs ground turkey; 3/4 cup dried cranberries; 1/2 cup dried apricot, chopped; 2 bunches green onions, thinly sliced; 7 ounces roasted chestnuts, chopped; 1 1/2 tablespoons smoked paprika; 1 tablespoon coarse salt; 2 tablespoons fresh sage leaves, sliced (about 15 leaves); 2 (15 ounce) cans pumpkin puree (NOT Pumpkin Pie filling!!); 8 ounces ricotta cheese; 1 teaspoon ground cardamom; 16 ounces whole wheat lasagna noodles, cooked; 1 1/2 cups shredded mozzarella cheese; 5 sage leaves (for garnish)

Servings: persons

1 tablespoon olive oil
2 lbs ground turkey
3/4 cup dried cranberries
1/2 cup dried apricot, chopped
2 bunches green onions, thinly sliced
7 ounces roasted chestnuts, chopped
1 1/2 tablespoons smoked paprika
1 tablespoon coarse salt
2 tablespoons fresh sage leaves, sliced (about 15 leaves)
2 (15 ounce) cans pumpkin puree (NOT Pumpkin Pie filling!!)
8 ounces ricotta cheese
1 teaspoon ground cardamom
16 ounces whole wheat lasagna noodles, cooked
1 1/2 cups shredded mozzarella cheese
5 sage leaves (for garnish)

1
Brown the turkey over medium heat with the olive oil.
2
Once it's cooked through (about 10 minutes), add the cranberries, apricots, green onions and paprika. Continue to saute for another 10 minutes, then stir in the chestnuts and sage leaves. Remove from heat and set aside.
3
Combine the pureed pumpkin with the ricotta cheese and cardamom. Set aside.
4
Preheat the oven to 375u00b0.
5
To assemble the lasagna, start with a layer of lasagna noodles, then turkey, then noodles, then pumpkin. Repeat. When you've used up all of your turkey, pumpkin and noodles, top the lasagna with mozzarella cheese and place a few sage leaves on top.
6
Bake for 35 - 40 minutes, or until the cheese is brown and the lasagna is bubbly. Let stand for 10 minutes, then slice and serve.

1093

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 lbs ground turkey, 3/4 cup dried cranberries, 1/2 cup dried apricot, chopped, and more.

Yes, Turkey And Pumpkin Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey And Pumpkin Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions