Light and fresh, this turkey squash lasagna is a comfortable meal that is prepared in a brand modern way for everyone! Filled with cheese, hearty turkey noodle sauce and basil ricotta, this pasta-free lasagna can be easily pushed forward and then frozen.
Filled with zucchini noodles, thick and meaty pasta sauce, basil and ricotta mixture and layers of mozzarella, this pumpkin and lasagna recipe is an easier and more convenient meal!
I share my tricks that help avoid juicy lasagna so you obtain the great "noodle" pumpkin-noodle texture every time. I swear Pinky, you won't miss the lasagna pasta once!
♡ Turkey pumpkin lasagna reasons
- lower in carbohydrates, but still satisfying and filling
- freezes wonderfully and can be cooked from frozen
- is never juicy and the pumpkin has a great "noodle" texture
Two steps to the great pumpkin noodle
When preparing the pumpkin and pasta lasagna, there are two important steps to avoid the juicy lasagna and achieve the great texture for your pumpkin and pasta:
- 1/4 inch thick slice– Many recipes require fine zucchini noodles, but the problem is reduced when roasting and baking, leaving fine handkerchiefs without a handkerchief. If you're using a thicker zucchini slice (up to 1/4 inch thick), you'll still have enough pumpkin after grilling to obtain a slightly chewy texture.
- If you have a mandol that can be adjusted 1/4 inch wide, you can try this (I recommend a protective glove to protect your hand) or gently slice the pumpkins with a sharp knife.
- Do your top to cut evenly, as thinner zucchini strips cook faster than thick ones. If you lead to different sizes, no problem. Look at them and remove the thinner strips from the oven before the thicker ones.
- Fry zucchini before assembling– The key * for large handkerchiefs * in your pumpkin laser is to dry the pumpkins before collecting them. To do this, place a rack on a baking sheet and lay out the pumpkin noodles. Spray in oil, add salt and pepper, fry for 6 minutes. Turn the other side over and repeat.
- If you don't have a chicken (or grill) in the oven, you can try using a grill or griddle on the stove.
- It is done when the pumpkin is wrinkled and slightly golden.
Per end tension ricotta
Since vegetables naturally have a high water content, we strive to remove any liquid source when preparing this lasagna. A source of fluid is ricotta.
Pour the ricotta container onto a finely knitted sieve and let it sit for 5-10 minutes. To speed up the unloading process, you can use a spoon to press the ricotta against the sieve.
If you don't have a fine-mesh sieve, you can squeeze out additional liquid with a cheese cloth.
We will combine the ricotta cheese with basil, egg, salt and spinach.
Increased toasted pasta sauce
We buy a simple pasta sauce that we bought in the store and upgrade it with a few simple ingredients.
We commence by frying the onion and the garlic as the flavor base of our sauce. Then we add turkey and cook it. If there is too much liquid in the pan, drain it. Fennel and thyme are delicious additions to the sauce that add additional layers of flavor. Finally, add the toasted pasta sauce and let it cook for a few minutes.
- We commence with a cup of pasta sauce on the bottom of the 9 x 13 inch baking dish.
- Next we add half of the pumpkin pasta.
- Top with ricotta mix.
- Add 3/4 cup of grated mozzarella.
- Add half of the remaining pasta sauce.
- To repeat!
- Finish with tomato sauce (we'll add additional cheese during the last 10 minutes of cooking)
We uncover this lasagna to evaporate the extra liquid from the ingredients during the cooking time.
Freeze the pumpkin noodle lasagna
You may be wondering if it is possible to freeze this pumpkin and lasagna recipe, and the answer is YES! I recommend freezing before cooking as it has a completely fresh taste when cooking. You can also freeze after cooking.
How to Freeze Pumpkin Lasagna:
- Allow to cool completely after installation and cover with a layer of film. Label the name, date and instructions for cooking and put it in the freezer!
- You can freeze up to 3 months.
You have two options for cooking:
- Bake in the frozen oven– Note: Do not put the glass cookware directly from the freezer into the oven. There is a risk of fragmentation. If you want to freeze and cook frozen, we recommend using a metal cooking bowl (a single-use foil bowl also works).
- Cover at 375 ° F for 45 minutes and cook outdoors for 15 minutes.
- Thaw first– If you freeze in a glass bowl, you must defrost it before cooking.
- Bake for 20 minutes at 375 ° F, rub in with the remaining glass of mozzarella and return to the oven for another 10 minutes.
Serve with zucchini lasagna:
Other lasagna ideas:
Turkey Pumpkin Lasagna (Freezer Friendly)
This ice-cold turkey pumpkin lasagna, gluten-free and low-carb preparation of food for lunch or dinner! Go ahead and freeze when this lasagna wish hits you. Turkey and options, including vegetarian recipes.
- 4-5 Sliced medium / large zucchini 1/4 inch thick
- one tablespoon olive oil
- one onion (Chopped)
- 2 .. Carnations garlic (chopped)
- one lb Ground turkey (See notes **)
- one teaspoon thyme
- 1/4 teaspoon Fennel crushed (If you love fennel, double it!)
- 1/4 teaspoon Salt-
- 22 self Pasta sauce glass (650 ml)
Mix the ricotta
- 17th self light ricotta (500 g; drain well)
- one egg
- 1/4 teaspoon Salt-
- 2 .. glasses loose spinach (Fragmentation)
- 1/4 Cup fresh basil (Fragmentation)
- 2 .. glasses Mozzarella cheese (Broken)
Prepare pumpkin pasta
Heat to roast the oven (in some countries it can be called a "grill")
Place a grid on a baking sheet and put the pumpkin slices on the shelf. (You may need to make this part in 2 batches so that all the zucchini slices fit.)
Spray oil on both sides of the zucchini slices and fry on both sides for 6 minutes (cut in half) or until lightly browned. Check them out because all the chicks are different and you don't want to burn them!
Reduce the oven temperature to 375 ° F.
Heat the oil in a coated pan at medium temperature. Fry the onion for 7 minutes until it is soft and translucent. Add 2 cloves of garlic and cook for another 1 minute.
Add lean ground turkey and cook for 10 minutes, until pink, until cooked. If necessary, drain the pan.
Add thyme, salt, crushed fennel seeds and pasta sauce and cook for another 2-3 minutes until warm.
Mix the ricotta, eggs, salt, spinach and basil in a large bowl.
Spread 1 cup of tomato sauce in a 9 x 13 inch pan.
Half of the lasagna noodles, then half of the ricotta mixture, ¾ cup of grated mozzarella cheese and half of the rest of the sauce.
Repeat, terminate with tomato sauce (abandon the last layer of cheese closed, add later)
Bake for 20 minutes at 375 ° F, rub in with the remaining glass of mozzarella and return to the oven for another 10 minutes.
Let the lasagna stand for 10-15 minutes before serving (this will help set it up).
To freeze later:
Assemble the lasagna as described above and cover it with foil. Freeze for up to 3 months.
To bake in the frozen oven, heat the oven to 375 ° F. Cook for 45 minutes (off). (See notes *)
Remove the foil and cook for another 15 minutes until the cheese foams and the lasagna is warm.
Portion: one/ 8 batches | Calorie: 333kcal | Carbohydrates: 13G | Protein: 30thG | Fat: 17thG | Saturated fatty acids: 7G | Cholesterol: 96mg | Sodium: 766mg | Dietary fiber: 3rdG | Sweets: 7G
This recipe BHG