Go Back
Print

Pumpkin Turkey Lasagna with Zucchini and Mushrooms

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 people

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 9x12'' 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.