Amazing Turkey Pumpkin Lasagna Recipes

ROASTED PUMPKIN LASAGNA

Steps:

• Preheat oven to 400°. Peel pumpkin; cut in half lengthwise; discard seeds or save for toasting. Cut into 1/4-in. thick slices. Place in a single layer on two greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/4 teaspoon salt nutmeg. Roast until tender, 30-35 minutes. Reduce oven temperature to 350°., Meanwhile, cook lasagna noodles according to package directions for al dente. In a large saucepan, melt butter over medium heat. Add onion; cook and stir until tender, 6-7 minutes. Add garlic; cook 1 minute longer. Stir in flour and remaining 3/4 teaspoon salt until smooth; gradually whisk in milk and sage. Bring to a boil, stirring constantly; cook and stir until thickened, 8-10 minutes. Remove from the heat; stir in Parmesan cheese. Drain noodles., Place 3 noodles in a greased 13x9-in. baking dish. Layer with 1/3 of the pumpkin, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with remaining noodles, sauce and mozzarella cheese., Bake, covered, 30 minutes. Uncover and bake until golden brown bubbly 30-35 minutes longer. Let stand 10-15 minutes before serving. If desired, sprinkle with red pepper flakes.

AMAZING TURKEY PUMPKIN LASAGNA

Steps:

• Preheat oven to 220c/428f
• Let's start getting the sauce readyfirst.
• Chop onion finely and cut the sweet potato into chunks. Add oil into the pan and fry off both.
• Cut up turkey and add to the mixture. Stir all together until combined.
• Now add tomatoes, pumpkin and pour into the pan. Stir and thicken with cornstarch; add salt and pepper to taste.
• Turn heat down to a simmer.
• TIP When adding cornstarch to anything, I usually put it into a cup and mix it with cold water until it's a smooth paste. Then add to your dish, saves any lumps!
• How To Make Lasagna Sheets
• We will come back to the sauce in a few minutes now for the Pasta!
• Now, if you buy pasta sheets, great, but I will show and tell you that in minutes you can have your very own fresh pasta that will melt in your mouth!
• Sieve the flour into a bowl. followed by scooping out a hole for the eggs in the centre.
• Break the eggs into a bowl before adding them to the flour. This means if you do get eggshells in there, it will be easier to take out.
• Now mix with a wooden spoon or use your hands! Me, I use my hands as I get to feel the texture of the dough.
• When you have the ingredients mixed, pour a little water in for the dough to help it all come together to form a ball of dough.
• Place dough on a floured surface and knead lightly. To achieve the right consistency, add flour or water sparingly.
• Set the dial on the pasta machine side to one. Slice the dough into 1/2 inch strips and pass through the lasagna rollers.
• Repeat 6-8 times folding the dough in half each time. Dust with flour if the dough gets sticky.
• Then pass the dough through the same rollers with the dial set higher each time until the desired thickness is achieved. I went to notch five as this was thin enough for my dish!
• Now cut into the appropriate size to fit your lasagne dish!
• How easy was that?
• Now lay pasta out flat on a board or kitchen surface until you are ready to use it.
• Go back to your sauce and taste add more seasoning if required.
• TIP If you find the sauce a bit on the acidic side with the tomatoes, add a teaspoon of brown sugar!
• Now for the white sauce. This can be done in the pan, but for ease, I use the microwave.
• Place 1 cup of the milk and butter into a large measuring jug for about 2 mins or until the butter has melted.
• Now add flour a bit at a time stirring as you add.
• Once you have added all the flour, put it back on for another minute.
• Stir with a fork and add a bit more of the milk and again in for another minute.
• Keep doing this until all the milk has gone and you have a smooth sauce. You may use more than 2 cups of milk, depending on the flour.
• Putting the dish together can't be any easier.
• Firstly place some sauce at the bottom of your dish and then layer with your fresh pasta.
• Repeat this until you have reached the top of your dish.
• Now spread the white sauce on top, followed by the shredded cheese.
• Place in the oven and cook for 30 mins until the top has gone golden brown.

PUMPKIN LASAGNA

Steps:

• In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt., Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CREAMY PUMPKIN LASAGNA ROLLS

Steps:

• Heat a medium saucepan set over medium heat. Add the butter to melt. Whisk in the flour and cook for 1 minute, whisking constantly. Slowly add the milk, about 1 cup at a time, whisking between additions until smooth. Add the garlic and reduce the heat to low to maintain a gentle simmer. Simmer for 20 minutes, stirring occasionally with a whisk. Whisk in 1/2 cup of the Parmesan, the nutmeg and 2 teaspoons salt. Remove about 1 1/2 cups of the sauce to a bowl and set aside. Whisk in the pumpkin puree to the first batch of sauce and set aside to cool slightly.
• Place the bacon in a medium skillet set over medium heat. Cook the bacon, stirring often, until golden brown and crispy, 10 to 12 minutes. Remove the bacon to a medium bowl with a slotted spoon, then stir in the mozzarella, ricotta, the remaining 1/2 cup Parmesan, the red pepper flakes, orange zest and 3/4 teaspoon salt.
• Preheat the broiler to high. Place one oven rack in the bottom third of the oven and another in the top third.
• Ladle 1 1/2 cups of the pumpkin sauce on the bottom of a 9-by-13-inch baking pan and reserve the remaining for a later use.
• Bring a large pot of salted water to a boil over high heat. Blanch the pasta sheets according to the par-cook method of package instructions, about 4 minutes. Remove the pasta from the water using tongs and lay out on a baking sheet to cool slightly. When cool enough to handle, start assembling the rolls. Working with a pasta sheet vertical to you, place a small amount of the ricotta mixture on the end of a pasta sheet closest to you. Using a small spoon, spread the mixture evenly about halfway down the noodle. Roll the pasta around the filling, finishing with the end farthest from you. Lay the roll in the prepared pan, seam-side down. Repeat for the remaining filling and pasta. You should end up with two rows of 6 rolls. Use the two sauces to make stripes on the pasta. Ladle one-third of the pumpkin sauce along the side of the pan covering about half of a row of rolls. Right next to it, ladle half of the white sauce, covering another half of a row of rolls. Repeat with the remaining pumpkin and white sauces, finishing with pumpkin (5 rows of sauce altogether).
• Place the pan in the lower third of the oven and broil to warm through, 15 minutes. Move the pan to the top third of the oven and broil until the top begins to brown and the sauce is bubbling, 4 minutes. Garnish each roll with a fried sage leaf to serve.

TURKEY AND PUMPKIN LASAGNA

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.