Amazing Turkey Pumpkin Lasagna Recipes

TURKEY AND PUMPKIN LASAGNA

Turkey and Pumpkin Lasagna image

from "bitchin' camero" - http://www.bitchincamero.com/mel/2008/10/autumn-turkey-pumpkin-lasagna/

Provided by ellie3763

Categories Poultry

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

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)

Steps:

Brown the turkey over medium heat with the olive oil.
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.
Combine the pureed pumpkin with the ricotta cheese and cardamom. Set aside.
Preheat the oven to 375°.
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.
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.

Nutrition Facts : Calories 635.3, Fat 20.7, SaturatedFat 8.1, Cholesterol 110, Sodium 1106.1, Carbohydrate 73.3, Fiber 6, Sugar 11.5, Protein 40.6

AUTUMN TURKEY AND PUMPKIN LASAGNA RECIPE

Autumn Turkey and Pumpkin Lasagna Recipe image

Provided by Texaschef11

Number Of Ingredients 15

Ingredients

1 tbsp. olive oil
2 lbs. ground turkey
3/4 cup dried cranberries
1/2 cup dried apricots, chopped
2 bunches green onions, thinly sliced
7 oz. roasted chestnuts, chopped (These are usually jarred and can be found at most supermarkets this time of year)
1.5 tbsp. smoked paprika (spicy if you've got it)
1 tbsp. coarse salt
2 tbsp. fresh sage leaves, sliced (about 15 leaves)
2 15 oz. cans pureed pumpkin (NOT Pumpkin Pie filling!!)
8 oz. ricotta cheese
1 tsp. ground cardamom
16 oz. (2 boxes) Whole Wheat lasagna, cooked
1.5 cups shredded mozzarella cheese
5 sage leaves for garnish

Steps:

Begin by browning the turkey over medium heat with the olive oil. 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. While the turkey is cooking, combine the pureed pumpkin with the ricotta cheese and cardamom. Set aside. Preheat the oven to 375° and begin to assemble your lasagna. Start with a layer of lasagna noodles, then turkey, then noodles, then pumpkin. Rinse, 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. 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.

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