Turkey And Pumpkin Lasagna Recipes

TURKEY LASAGNA

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
• Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
• In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
• Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

PUMPKIN LOVERS LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Bring a few inches water to a boil in a large pot and add salt. Cook the escarole for 5 minutes, then drain.
• Cover the garlic cloves with water in a saucepan and simmer for 20 minutes. Drain and let cool. Squish the garlic pulp from the jackets into a bowl and mash with a fork.
• Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat. Add the sage and stir. Add the squash, stir and season with salt and pepper. Add the chicken stock and cook, stirring occasionally, for 15 minutes. All the stock should be absorbed and the squash should be lightly browned and tender. Remove from the heat.
• Melt the remaining 3 tablespoons butter in another medium saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and mashed garlic and season with salt, pepper and a little nutmeg. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon's surface).
• Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl.
• In another bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg.
• Preheat the oven to 375 degrees F. Soak the lasagna sheets in water for 5 minutes.
• Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole. Top with half the Fontina, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets. Finish with the remaining garlic sauce and sprinkle with the remaining Parmigiano-Reggiano and Fontina.
• Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more. Let rest for 15 minutes, then cut and serve.

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.

TURKEY LASAGNA

Steps:

• In a medium skillet saute the chopped onions, celery and garlic in oil until soft and tender. Add chopped turkey and broccoli. Set aside.
• To make white sauce: In a small saucepan over low heat melt butter or margarine. Remove from heat and add flour, salt, and pepper; and blend well. Return to low heat, whisk in milk and cook until thick.
• To assemble, in the bottom of a casserole dish place a thin layer of white sauce, then a layer of noodles. Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 cup of the shredded mozzarella cheese. Repeat layering process with turkey mixture and sauce. Top with the remaining 1/2 cup of mozzarella cheese.
• Bake in a preheated 350 degree (175 degree C) oven for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.

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°.

AUTUMN TURKEY AND PUMPKIN LASAGNA RECIPE

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.

PUMPKIN LASAGNA

Steps:

• Preheat oven to 350°F.
• Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add onions and sauté until golden brown, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add garlic and Italian seasoning, and cook for 1 minute. Stir in the greens and heat through; set aside.
• Mix pumpkin and ricotta cheese in a large mixing bowl. Stir in Parmesan cheese, salt, black pepper and nutmeg until well combined.
• Grease the inside of baking dish with the remaining teaspoon of olive oil. Spread 1/2 cup Alfredo sauce over the bottom of the baking dish. Top with 3 noodles, covering the bottom of the dish. Spread 1/4 of the pumpkin mixture over the layer of noodles and scatter 1/4 of the green mixture over the pumpkin. Repeat layers of noodles, pumpkin and greens, until you have 4 layers of each. Top with the remaining 3 noodles; spread the remaining 1/2 cup Alfredo sauce over the top. Cover with a sheet of foil and bake for 45 minutes until bubbling around the edges. Remove foil; top with remaining Parmesan cheese and return to the oven for about 15 minutes, until lightly browned.
• Rest for 15 minutes and cut in 12 to 18 squares.

TURKEY LASAGNA

Steps:

• Preheat the oven to 400 degrees.
• Heat the olive oil in a nonstick skillet and add the mushrooms. Cook over high heat until mushrooms start to brown. Add the turkey meat and cook over high heat until lightly browned. Add the onions and garlic; stir and add the wine. Bring to a boil over high heat. Cook until the wine has evaporated. Add the tomatoes, basil, oregano, pepper flakes and salt and pepper. Bring to a boil and simmer for 10 minutes.
• Meanwhile, bring a large quantity of salted water to a boil. Add the lasagna strips one at a time. Cook until tender. Cooking time will vary according to brand. Add 2 cups of cold water to cool. Drain, spread the strips one at a time on a damp cloth.
• Lightly grease a two-quart oblong baking dish. Add a layer of lasagna.
• Beat the ricotta with the warm milk to make it spreadable. Spread about a third of the ricotta over the lasagna. Spread a layer of the sauce over this and sprinkle about a quarter of the parmesan cheese over.
• Continue making layers but end up with a layer of lasagna. Sprinkle with the remaining parmesan cheese. Pour the melted butter over all and bake for 15 minutes or until the lasagna is piping hot and bubbling.

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.

LEFTOVER TURKEY LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• While noodles are cooking, mix condensed soup, mayonnaise, sour cream, and garlic powder together for sauce.
• Use 1/2 of all ingredients to make layers in the prepared baking dish as follows: noodles, sauce, turkey, green beans, stuffing, mozzarella cheese, and Cheddar cheese. Repeat layers once more with remaining ingredients.
• Bake in the preheated oven until bubbly, about 45 minutes.

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.