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Create a flavorful turkey pumpkin lasagna using leftover Thanksgiving turkey and pumpkin puree. This is an excellent way to reduce food waste.
Turkey Pumpkin Lasagna is a perfect combination of fall flavors and is easy to make.
I believe in using leftovers to create new recipes so you won’t find food waste in our house.
I’m using leftover turkey and pumpkin puree from Thanksgiving and Halloween for this fall recipe.
I came up with the idea that lasagna can be anything we want it to be.
Let’s see how I made it.
Turkey Pumpkin Lasagna Made From Holiday Leftovers
I am still experimenting in my kitchen with Thanksgiving leftovers since we always tend to make too much food when the holidays come around.
Many of you understand what I’m talking about, but I like to make many dishes for variety.
Like Christmas, we tend to have more food left than anticipated and are always trying to drum up new ways to incorporate the food into new recipe creations.
For example, I’ll make;
- Turkey Chili
- Turkey meatballs
- Turkey chunks in teriyaki sauce
- Turkey pot pie with cranberries and gravy
Today, I am fully stocked on leftover turkey and pumpkin puree and need to find something magnificent to create for my family and all of you.
As a parent, I wanted to make a quick and easy recipe because most people don’t have the time to spend in the kitchen.
Adding Healthy Options To A Lasagna
I will tell you a big secret about using pumpkin puree and leftover turkey meat.
If you are making lasagna and want your kids to eat pumpkin, here is a sneaky way to add it without them knowing.
What is it, you ask?
Well, it’s Turkey Pumpkin Lasagna!
You heard right; I put pumpkin puree in my lasagna for this recipe.
It’s not a low-fat lasagna recipe, although you could probably switch it to use fewer ingredients.
For those on a ketogenic or gluten-free diet, you can switch the noodles to thin slices of zucchini.
Adding Vegetables To A Turkey Pumpkin Lasagna
My family loves a traditional meat lasagna, and I thought if you put vegetables into a lasagna, why not add a pumpkin?
This easy lasagna recipe has a sweet yet savory taste, something different for your taste buds and family to enjoy.
If you’re a parent, you will have had the experience of “Ugh, I’m not eating that I don’t like,“ even though they haven’t even tasted it.
I believe in having my kids taste everything, and from a young age, I introduced them to different foods.
When they began to eat proper food, I made it at home, not from a jar, so they were already accustomed to new flavors.
They had green peas and apples, squash, and pears, always sweet and savory mixed.
When they got a bit older, I just mashed what we had and gave them that to eat, and there was never any waste because they loved it.
Yes, they can still be picky eaters; no kid is perfect, but eventually, they will come around and at least try it.
As a parent, this is how I want my children to approach food so they appreciate different cultures worldwide as we do.
The significant part is that you can conceal your pumpkin without anybody knowing, except it has a delicious taste and texture that is sure to please even the pickiest of eaters!
Homemade Lasagna Noodles
Most people buy lasagna noodles that are easy to use or unsure how to make homemade ones.
If you have a pasta machine, you already know it’s a great kitchen tool and a must-have for homemade cooking.
You can buy a pasta machine for around $50-$100, and they are worth every dollar because you’ll be saving money.
You might even have gotten a rolling pasta machine for a wedding gift or Christmas, and it’s still unopened in a box.
Don’t wait.
Unwrap it, and let’s make easy homemade lasagna noodles because once you make them, you will never go back to the lasagna noodles in a box.
Trust me.
The homemade lasagna noodles are so fresh and melt in your mouth.
You can’t get that in a box, so don’t be afraid to create pasta in your kitchen with a few simple ingredients that almost everyone stocks in their pantry.
How To Make Turkey Pumpkin Lasagna
Printable version below
- Recipe Type: Lasagna
- Author: Nicola Don
- Prep time: 40 mins
- Cook time: 30 mins
- Total time: 1 hour 10 mins
- Serves: 6-8
When you find leftovers in your refrigerator, there is always a way to switch it up and create a meal that your family will love, like this Turkey and Pumpkin Lasagna.
Ingredients
- Sauce
- 250ml pumpkin puree
- 200g cooked Turkey (leftovers)
- 28floz Can Diced Tomatoes
- 1 Cup Turkey Stock
- 1 Onion
- 1 large sweet potato
- Handful basil
- 1 teaspoon cornstarch
- Pasta
- 2 cups Plain or Strong flour
- 4 Eggs
- Pinch salt
- water
- Topping
- White sauce
- 1 Cup Flour
- 1 tablespoon butter
- 2 Cups Milk
- Shredded Mozzarella or Swiss cheese
Instructions
- Preheat oven to 220c/428f
- Let’s start getting the sauce ready first.
- Chop onion finely and cut the sweet potato into chunks. Add oil to the pan and fry off both.
- Cut up turkey and add to the mixture. Stir all together until combined.
- Now add tomatoes and pumpkin and pour into the pan. Stir and thicken with cornstarch; add salt and pepper to taste.
- Turn the heat down to a simmer.
- When adding cornstarch to anything, I usually put it into a cup and mix it with cold water until it’s a smooth paste. Then add to your dish and save any lumps!
- We will come back to the sauce for the Pasta in a few minutes now!
- Now, if you buy pasta sheets, great, but I am going to show and tell you that in minutes, you can have your very own fresh pasta that will melt in your mouth!
- Sieve the flour into a bowl. Scooping out a hole for the eggs in the center.
- Break the eggs into a bowl before adding them to the flour. This means if you do get eggshells in there, it will be easier to take out.
- Now mix with a wooden spoon, or use your hands! I use my hands to get to feel the texture of the dough.
- When the ingredients are mixed, pour a little water on the dough to help it all form a dough ball.
- Place dough on a floured surface and knead lightly. To achieve the right consistency, add flour or water sparingly.
- Set the dial on the pasta machine side to one. Slice the dough into 1/2-inch strips and pass through the lasagne rollers.
- Repeat 6-8 times, folding the dough in half each time. Dust with flour if the dough gets sticky.
- Then, pass the dough through the same rollers with the dial set higher each time until the desired thickness is achieved. I went to notch five as this was thin enough for my dish!
- Now cut into an appropriate size to fit your lasagna dish!
- How easy was that?
- Now lay pasta flat on a board or kitchen surface until ready to use.
- Go back to your sauce and taste; add more seasoning if required.
- Add a teaspoon of brown sugar if you find the sauce on the acidic side with the tomatoes.
- Now for the white sauce. This can be done in the pan, but I use the microwave for ease.
- Place 1 cup of the milk and butter into a large measuring jug for about 2 minutes or until the butter has melted.
- Now add flour a bit at a time, stirring as you add.
- Once you have added all the flour, put it back on for another minute.
- Stir with a fork, add more of the milk, and again in for another minute.
- Keep doing this until all the milk has gone and you have a smooth sauce. Depending on the flour, you may use more than 2 cups of milk.
- Putting the dish together can’t be any easier.
- Firstly, place some sauce at the bottom of your dish and then layer with your fresh pasta.
- Repeat this until you have reached the top of your dish.
- Now spread the white sauce on top, followed by the shredded cheese.
- Place in the oven and cook for 30 mins until the top has golden brown.
Turkey Pumpkin Lasagna
When you find leftovers in your refrigerator, there is always a way to switch it up and create a meal that your family will love, like this Turkey and Pumpkin Lasagna.
Ingredients
- Sauce
- 250ml pumpkin puree
- 200g cooked Turkey (leftovers)
- 28floz Can Diced Tomatoes
- 1 Cup Turkey Stock
- 1 Onion
- 1 large sweet potato
- Handful basil
- 1 teaspoon cornstarch
- Pasta
- 2 cups Plain or Strong flour
- 4 Eggs
- Pinch salt
- water
- Topping
- White sauce
- 1 Cup Flour
- 1 tablespoon butter
- 2 Cups Milk
- Shredded Mozzarella or Swiss cheese
Instructions
- Preheat oven to 220c/428f
- Let’s start getting the sauce ready first.
- Chop onion finely and cut the sweet potato into chunks. Add oil to the pan and fry off both.
- Cut up turkey and add to the mixture. Stir all together until combined.
- Now add tomatoes and pumpkin and pour into the pan. Stir and thicken with cornstarch; add salt and pepper to taste.
- Turn the heat down to a simmer.
- When adding cornstarch to anything, I usually put it into a cup and mix it with cold water until it’s a smooth paste. Then add to your dish and save any lumps!
- We will come back to the sauce for the Pasta in a few minutes now!
- Now, if you buy pasta sheets, great, but I am going to show and tell you that in minutes, you can have your very own fresh pasta that will melt in your mouth!
- Sieve the flour into a bowl. Scooping out a hole for the eggs in the center.
- Break the eggs into a bowl before adding them to the flour. This means if you do get eggshells in there, it will be easier to take out.
- Now mix with a wooden spoon, or use your hands! I use my hands to get to feel the texture of the dough.
- When the ingredients are mixed, pour a little water on the dough to help it all form a dough ball.
- Place dough on a floured surface and knead lightly. To achieve the right consistency, add flour or water sparingly.
- Set the dial on the pasta machine side to one. Slice the dough into 1/2-inch strips and pass through the lasagne rollers.
- Repeat 6-8 times, folding the dough in half each time. Dust with flour if the dough gets sticky.
- Then, pass the dough through the same rollers with the dial set higher each time until the desired thickness is achieved. I went to notch five as this was thin enough for my dish!
- Now cut into an appropriate size to fit your lasagna dish!
- How easy was that?
- Now lay pasta flat on a board or kitchen surface until ready to use.
- Go back to your sauce and taste; add more seasoning if required.
- Add a teaspoon of brown sugar if you find the sauce on the acidic side with the tomatoes.
- Now for the white sauce. This can be done in the pan, but I use the microwave for ease.
- Place 1 cup of the milk and butter into a large measuring jug for about 2 minutes or until the butter has melted.
- Now add flour a bit at a time, stirring as you add.
- Once you have added all the flour, put it back on for another minute.
- Stir with a fork, add more of the milk, and again in for another minute.
- Keep doing this until all the milk has gone and you have a smooth sauce. Depending on the flour, you may use more than 2 cups of milk.
- Putting the dish together can’t be any easier.
- Firstly, place some sauce at the bottom of your dish and then layer with your fresh pasta.
- Repeat this until you have reached the top of your dish.
- Now spread the white sauce on top, followed by the shredded cheese.
- Place in the oven and cook for 30 mins until the top has golden brown.
As a mom of three, I probably speak for most moms out there who find ways to come up with recipes and meal creations that their children will enjoy.
Getting your kids to eat enough fresh fruit and Veg is a nightmare.
Luckily, my kids eat there, but this Turkey Pumpkin Lasagna recipe is excellent for hiding the vegetables.
Enjoy Nicky
Please leave any questions or comments below, and I’ll respond.
This looks yummy Nicola!! I have a pasta maker but haven’t used it in a while, think I’ll have to get out a ladder to get it down from where a certain some one put it way up out of reach!! Speaking of that certain someone he’s the one to turn his nose up before the kids ever did…. Our daughter and sons will at least try something, hubby not so much. I love the idea of sneaking something extra into the food to get him to eat what he should! I’ve cooked down the remains of my turkey and have stock in the freezer to make soup soon. I’ll have to see what kind of goodies I can work in that pumpkin I have in the freezer too… Thanks for some great ideas!! Hope you’re having a good weekend!,
Its a great way to use up leftovers Christine!