Lunch

Pumpkin walnut turkey Lasagna is for Lunch.

Pumpkin walnut turkey Lasagna takes 30 minutes to prepare.

Pumpkin walnut turkey Lasagna takes 45 minutes to cook.

Pumpkin walnut turkey Lasagna makes 6 servings.

The ingredients for Pumpkin walnut turkey Lasagna are:

1 Hokkaido pumpkin (ca. 500 g)- or canned pumpkin
300 g turkey steaks, or ground turkey
1/4 cup walnuts chopped
1 tbsp oil
1 cup vegetable broth (if using raw turkey)
3 tbsp margarine
50 g flour
500 g milk (3,5%)
50 g shredded Swiss cheese
10 lasagna sheets
nutmeg to taste
salt, pepper to taste
provence herbs to taste

Here is how you make Pumpkin walnut turkey Lasagna:

When using fresh pumpkin (I like Hokkaidos, because you can eat the skin and therefore don't need to peel it), cut the pumpkin in cubes, and steam in a pressure cooker with water, salt and a pinch of nutmeg for about 15 minutes, until the fruit is tender.While the pumpkin is cooking, place your lasagna sheets in warm/hot water, but not boiling.Leave them in the water until you need them.Heat 1 tbsp oil in a frying pan. Sear your turkey (i use steaks out of breast). You can also use ground turkey, or even left over roasted turkey (after Thanksgiving meal).When the turkey is seared on both sides, add 1 cup of broth and bring to a boil (it adds moisture to the turkey).Put the turkey and broth in a food processor for just a few seconds (you don't want mashed turkey, just small shredded pieces). Do not do this steps with ground turkey.Mix together pumpkin, turkey, broth and chopped walnuts.Make a bechamel sauce. In a pan, heat 3 tbsp of margarine under medium heat. add flour, whisk together, while adding milk (just a little at a time, be careful, you need to stir vividly and constantly to avoid clumps). Keep stirring until all milk is added. Add salt, pepper and nutmeg to taste. Bring to a boil while stirring. The sauce will thicken. You do not want it to be too runny, but you don't want it clumpy either. You can "tweak" your sauce by adding milk or flour, depending on how you want to change the consistency)Then, it is time to scoop up. I use a pyrex 8x8 dish. I start with just a few tablespoons of bechamel at the bottom, to avoid the lasagna from sticking to the dish.Then, place lasagna, pumpkin mix, lasagna, bechamel, and repeat.I like to finish with the bechamel on top.Sprinkle the cheese, add salt, pepper, and Provence Herbs to taste.Cook in a hot oven for about 45 minutes.For the last 5 minutes, I like to broil the dish, to make the cheese nice and crunchy.When reheating, I add milk to make it less dry.Serving Size: makes 6 servings at 4 x 2,5 inchesNumber of Servings: 6Recipe submitted by SparkPeople user OPHELIE.

The nutritional information for Pumpkin walnut turkey Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 317.1

• Total Fat: 13.0 g
• Cholesterol: 29.2 mg
• Sodium: 199.2 mg
• Total Carbs: 34.1 g
• Dietary Fiber: 1.1 g
• Protein: 14.1 g

Pumpkin walnut turkey Lasagna is French cuisine.