Pumpkin Turkey Lasagna
The first sign in the food blogosphere that fall has officially arrived has to be the massive outpouring of pumpkin recipes.
Pumpkin pancakes, pumpkin smoothies, pumpkin cookies, pumpkin sushi — strike that last one — almost every recipe can be instantly seasonally tweaked with the simple addition of pumpkin.
As a major squash enthusiast (yes, we exist), I’m so on board with this trend.
Not only does pumpkin add vibrant color and delicious flavor to so many dishes, it also adds a nutritional boost.
Pumpkin is packed with beta-carotene, a Vitamin A precursor that has antioxidant properties and plays a role in eye health.
While usually found in sweets and baked goods, pumpkin also adds a nice complexity to savory dishes. I tried it in Turkey Meatloaf in the past and loved it, and was inspired to find another nontraditional use.
Since I’ve had success adding zucchini to lasagna, it seemed like the perfect dish for a pumpkin experiment.
Subbing pumpkin puree for half the ricotta in my regular lasagna recipe, I smoothly incorporated my orangey obsession into one our weeknight dinners without my husband being the wiser.
It was a success. The hubby loved it and had no idea I’d “messed with” one of his favorite meals.
This recipe packs a double dose of squash, adding nutrients and reducing the amount of noodles required.
Organic ground turkey provides your lean protein and Italian spices add an easy flavor boost.
Try this the next time you’re looking for a savory way to satisfy your fall pumpkin cravings.
- 1 box Whole Wheat Lasagna Noodles
- 1 tsp. Extra Virgin Olive Oil
- 1 lb Extra Lean Ground Turkey
- ½ Onion, diced
- 2 Cloves Garlic, minced
- 1 T. Italian Seasoning
- 1 can Tomato Sauce or Marinara
- 1 C. Pumpkin Puree
- 1 C. Low-fat Ricotta Cheese
- 1 tsp. Salt
- 1 Zucchini, thinly sliced lengthwise
- 1 C. Mozzarella
- ¼ C. Parmesan (optional)
- Preheat oven to 350.
- Cook noodles according to directions on package.
- Heat oil over a medium flame and saute onion and garlic fro about 2-3 minutes.
- Add turkey and cook another 5 minutes until browned
- Add seasoning and tomato sauce continue cooking for about 3-4 minutes until turkey is cooked through.
- Combine pumpkin, ricotta, and salt in a small bowl.
- In a large baking dish, layer one third of the turkey tomato sauce with noodles, followed by half of the pumpkin spread. Add a thin layer of zucchini. Repeat.
- Top the last layer of zucchini with last third of sauce.
- Sprinkle with a layer of mozzarella.
- Bake for 45 minutes.
- Remove from oven and sprinkle with parmesan (optional).