Turkey And Pumpkin Lasagna

Name: Turkey And Pumpkin Lasagna
Ingredients: 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)

15 ingredients

6 steps

Ingredients

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)

Directions

1

Brown the turkey over medium heat with the olive oil.
2

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.
3

Combine the pureed pumpkin with the ricotta cheese and cardamom. Set aside.
4

Preheat the oven to 375°.
5

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.
6

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.