Turkey And Pumpkin Lasagna Recipes

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TURKEY AND PUMPKIN LASAGNA



Turkey and Pumpkin Lasagna image

from "bitchin' camero" - http://www.bitchincamero.com/mel/2008/10/autumn-turkey-pumpkin-lasagna/

Provided by ellie3763

Categories     Poultry

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
2 lbs ground turkey
3/4 cup dried cranberries
1/2 cup dried apricot, chopped
2 bunches green onions, thinly sliced
7 ounces roasted chestnuts, chopped
1 1/2 tablespoons smoked paprika
1 tablespoon coarse salt
2 tablespoons fresh sage leaves, sliced (about 15 leaves)
2 (15 ounce) cans pumpkin puree (NOT Pumpkin Pie filling!!)
8 ounces ricotta cheese
1 teaspoon ground cardamom
16 ounces whole wheat lasagna noodles, cooked
1 1/2 cups shredded mozzarella cheese
5 sage leaves (for garnish)

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.

Nutrition Facts : Calories 635.3, Fat 20.7, SaturatedFat 8.1, Cholesterol 110, Sodium 1106.1, Carbohydrate 73.3, Fiber 6, Sugar 11.5, Protein 40.6

AUTUMN TURKEY AND PUMPKIN LASAGNA RECIPE



Autumn Turkey and Pumpkin Lasagna Recipe image

Provided by Texaschef11

Number Of Ingredients 15

1 tbsp. olive oil
2 lbs. ground turkey
3/4 cup dried cranberries
1/2 cup dried apricots, chopped
2 bunches green onions, thinly sliced
7 oz. roasted chestnuts, chopped (These are usually jarred and can be found at most supermarkets this time of year)
1.5 tbsp. smoked paprika (spicy if you've got it)
1 tbsp. coarse salt
2 tbsp. fresh sage leaves, sliced (about 15 leaves)
2 15 oz. cans pureed pumpkin (NOT Pumpkin Pie filling!!)
8 oz. ricotta cheese
1 tsp. ground cardamom
16 oz. (2 boxes) Whole Wheat lasagna, cooked
1.5 cups shredded mozzarella cheese
5 sage leaves for garnish

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.

SWEET AND SPICY PUMPKIN TURKEY PASTA



Sweet and Spicy Pumpkin Turkey Pasta image

A ground turkey pasta dish served in a sweet and spicy pumpkin sauce. Tastes unhealthy but is actually low in fat!

Provided by Joel Hernandez

Categories     Ground Turkey

Time 55m

Yield 4

Number Of Ingredients 17

cooking spray
1 medium onion, chopped
3 cloves garlic, minced
1 pound lean ground turkey
1 ¼ cups chicken broth
1 cup pumpkin puree
⅓ cup low-fat milk
2 chipotle peppers in adobo sauce
2 teaspoons white sugar
2 teaspoons dried sage
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon pumpkin pie spice
¼ teaspoon ground nutmeg
1 tablespoon salt
1 (8 ounce) package rotini pasta

Steps:

  • Spray a deep skillet with cooking spray. Add onions and cook over medium heat until translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground turkey and cook until no longer pink, about 8 to 10 minutes.
  • Pour chicken broth into the skillet and bring to a boil. Add pumpkin puree, milk, chipotle peppers, sugar, sage, black pepper, cinnamon, coriander, pumpkin pie spice, and nutmeg. Reduce to a simmer; cook until pasta ready.
  • Bring a large pot of water to a boil; add 1 tablespoon salt and rotini. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Stir cooked pasta into the skillet with the turkey-pumpkin sauce until evenly coated.

Nutrition Facts : Calories 445.5 calories, Carbohydrate 56 g, Cholesterol 86.4 mg, Fat 10.4 g, Fiber 5.1 g, Protein 32.2 g, SaturatedFat 2.7 g, Sodium 2367 mg, Sugar 7.3 g

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