We love lasagna! In an attempt to mix it up and keep it light (somewhat), along with a new found love of pumpkin, we decided to try the recipe below. This Turkey Pumpkin Lasagna was inspired by Clean Eating magazine, but of course we had to put our own twist on things! We hope that you enjoy!
Blondie Turkey Pumpkin Lasagna
1 lb ground turkey (I used thigh)
2-3 cloves garlic, finely chopped
1/2 medium yellow onion, diced
2 c frozen chopped spinach (slightly defrosted)
15 oz pumpkin purée
15 oz ricotta
6 slices of mozzarella
1/2 c milk
12 fresh lasagna noodles (rinsed)
1/4 tsp ground nutmeg
1/4 c chopped fresh sage (optional)
Salt and Pepper
- Preheat oven to 400. Very very lightly grease a 9x13 dish.
- Add about a tablespoons of olive oil to a skillet and cook the ground turkey through. Transfer to a bowl and set aside.
- Add a bit more olive oil to the pan, along with the diced onion. Saute until aromatic and then add the garlic.
- Once the garlic is also aromatic, add the spinach and saute with a bit of salt and pepper to taste.
- After about 3 minutes, add the pumpkin puree, milk and the nutmeg. Then add the sage, salt, and pepper to taste. Stir to incorporate.
- Mix the two beat eggs with the ricotta. Lightly season to taste.
- Ladle a layer of the "pumpkin sauce" into the bottom of your dish. Spread to cover.
- Layer on the noodles, ricotta and ground turkey.
- Take two slices of the mozzarella and break into pieces to scatter atop the turkey and ricotta.
- Repeat the layers- noodles, sauce, ricotta, turkey, mozzarella.
- The final layer of noodles should just be topped with the remaining bit of sauce and the cheeses.
- Cover with foil and bake for about 30 mins. Uncover and bake for another 5-10 minutes until you get a bit of brown crust happening with the cheese.
- Remove and let rest 15 minutes. Enjoy!