Pumpkin Turkey Lasagna with Zucchini and Mushrooms uses ground turkey and pumpkin puree and has a hint of bay leaf and basil.
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I created this Pumpkin Turkey Lasagna with Zucchini and Mushrooms recipe thinking my love for pumpkin puree could really go from sweet baked goods to a savoury hearty dish. I thought ground turkey would go well with pumpkin puree as they are both highlight ingredients during the fall season. Bay leaf and basil added a herby tone to the dish that balanced out any gamy undertones from the turkey. Chicken bouillon also added additional flavour to the pumpkin puree turkey meat sauce that is used instead of a tomato beef sauce in a traditional lasagna.
Zucchini’s and mushrooms are sauteed on medium low heat before using in the lasagna layers.
Do you have a preference when it comes to how many lasagna noodle layers? I know some people like to have the classic 3 layers. I do think some lasagnas are great with 2 layers. It’s the proportion of noodles to sauce and cheese ratio that people really care about. Some people also like 2 layer lasagnas as a low-carb preference. This lasagna is 2 layers for the noodles to sauce and cheese ratio. This just shows it can be as beautifully displayed as a 3 layer lasagna.
Like a traditional lasagna, mozzarella, parmesan, and ricotta cheeses are used in this dish.
Pumpkin Turkey Lasagna with Zucchini and Mushrooms
Ingredients
- 2 cups ground turkey
- 1 Tbsp olive oil
- 1/2 yellow onion, diced
- 1 tsp butter
- 1/2 tsp dried basil
- 1/8 tsp salt
- pepper to season
- 1 bay leaf
- 450 g pumpkin puree approximately 1 can
- 1/2 tsp chicken bouillon
- 3/4 cup water
- 2 zucchinis diced
- 1/2 cup mushrooms diced
- 400 g ricotta cheese
- 1 egg
- 1/8 tsp salt
- 2 cups mozzarella cheese shredded
- 1 cup parmesan cheese shredded or grated
- 12 lasagna noodles (or 8 for double layers instead of 3 layers)
Instructions
Pumpkin Turkey Sauce
- In a large sauce pan, on medium heat, sauté onions in butter until caramelized.
- Add ground turkey, dried basil, salt and pepper. Cook until ground turkey is half way cooked through. Add pumpkin puree, bay leaf, chicken bouillon, and water.
Zucchini and Mushroom
- In a medium pan, on medium/low heat, saute zucchini and mushroom 1 tsp of olive oil until cooked through. Approximately 5 minutes. Season with salt and pepper.
Ricotta Cheese Mixture
- In a small bowl, combine ricotta, salt, and egg until egg is fully mixed in with the cheese.
Assemble
- In a 9×12'' rectangular pan, lined with tin foil, drizzle approximately 1 Tbsp of olive oil. Spread 1/3 of the Pumpkin Turkey Sauce evenly. Spread 1/3 of the zucchini and mushroom evenly.
- Place 4 lasagna noodles over the sauce and vegetables.
- Spread 1/3 of the ricotta cheese mixture over the noodles. Spread 1/3 of the mozzarella cheese over the ricotta. Spread 1/3 of the parmesan cheese over it.
- Create the second layer – Spread 1/3 of the meat sauce and 1/3 of the vegetables.
- Place another 4 lasagna noodles over the sauce and vegetables.
- Spread another 1/3 of the ricotta cheese mixture over the noodles. 1/3 of the mozzarella cheese and 1/3 of the parmesan cheese over it.
- Create the final layer – Spread the remaining meat sauce and vegetables over.
- Place final 4 lasagna noodles over the sauce and vegetables.
- Spread the remaining cheeses over the noodles evenly.
- Bake at 350 F, covered with tin foil for 35 minutes, and remove tin foil for another 8 minutes of baking. Adjust to boil at 450 F for 2 minutes for a golden brown cheese top. Serve hot and remove from pan when still hot to prevent sticking to the tin foil.
I am so happy to have created this modern fall lasagna featuring my love for everything pumpkin. It makes for a wonderful main dish at your Thanksgiving dinner or a great meal prep choice. Hope you enjoy this as much as I do!
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