This hearty pumpkin lasagne pan is the ultimate cozy autumn dinner. Made in just one pan with pasta, pumpkin, cheese and ground turkey, it is protein, family -friendly and weekdays.
Pumpkin lasagne (a pan)
If you long for comfort food in autumn, you will love this simple pumpkin lasagne pan. It is everything you love in traditional lasagna – layers, hearty sauce and pasta – easier in a pan. The creamy pumpkin adds a seasonal turn, while lean -ground turkey (or chicken) promotes the protein to keep it easy to keep but fill it. I even tested this on my husband Tommy. He was skeptical at first, but he loved it so much that he had left for seconds.
Why you will love this pumpkin lasagna
I love stew recipes so much that I even wrote a cookbook about you: Skiny button one and done. Lasagne is perfect for making a pan, as you can skip all layers and cook the pasta directly in the sauce. I also have this pan lasagna when looking for a more traditional version.
- Comfortable: All flavors of the classic lasagna that were made lighter in a pan
- Protein protein and satisfactory: Over 37 grams of protein per serving.
- A cozy autumn application With creamy pumpkin for additional nutrients
- Family -friendly: Even characters like my husband love it.
You can find more pumpkin recipes here when you love pumpkin!
Ingredients will need
Here is everything you need to make this simple pumpkin lasagna.
- olive oil Grease the pan
- 93% ground Türkiye For lean protein
- Onion and garlic for aromatic taste
- Red pepper flakes For a little spice
- Salt bring out the flavors
- Herbs: Fresh sage and thyme give this flavor taste. End by garnishing with parsley for a pretty presentation.
- Pumpkin Add fibers, potassium and vitamin A. Buy a can or make homemade pumpkin puree.
- Broth: Use normal chicken broth or Broth For additional protein.
- Lasagna -pasta: Break the pasta apart and stir them in. They cook Right in the sauce!
- Cheese: Ricotta, Parmesan and Mozzarella for a perfectly sticky bite.
How to make pumpkin lasagne in a pan
Instead of cooking the pasta separately, simmer in the sauce until they are tender. Don’t forget to stir occasionally! This helps to prevent the pasta from holding on the bottom of the pan. The recipe card can be found for printable instructions below.
- Cook the turkey: Fry the ground turkey, the onion and the garlic and sprinkle them with salt and chilli flakes. Cook until the meat is broken and cooked thoroughly.
- Add the remaining ingredients: Herbs, pumpkin, broth and salt.
- Add the broken lasagna noodles: Bring to a boil, then stir in the pasta and make sure that they are completely covered by the sauce. Select the heat, cover the pan and cook until the pasta is tender and the sauce is thick.
- Add the cheese: Mix the Ricotta and half of the Parmesan, then with Mozzarella and the remaining parmesan. Fry until the cheese melted and golden brown – a timer! Things can be burned from perfectly browned in seconds. So watch it exactly. Garnish with parsley
Before serving.
Variations
- Try another proteinLike lean chicken or beef or Italian chicken sausage.
- Switch on the noodles: Replace any kind of short pasta like Rotini, Farfalle or Ziti. You can use any gluten -free pasta if necessary.
- Increase the protein: Exchange ricotta with cottage cheese and choose a Potein pasta.
- Vegetarian pumpkin lasagna: Leave out the turkey, use vegetable broth and fry mushrooms or spinach with onions and garlic.
- Experiment with different herbs: Use rosemary or oregano instead of thyme or sage and replace parsley with chives.
storage
- Cool Remaining lasagna for up to 4 days.
- Freeze It for 3 months. You can either keep it in a large container to feed your whole family or in a smaller family to get quick lunch.
- Warm up: Turn it up in the fridge the day before. Then microwave or bake it at 350 ° F until you warm.
You will love further lasagna recipes
Are you looking for further ideas for autumn dinner? Try one of my pasta recipes or these one-pane recipes to eliminate a child’s play.
Yield: Portions
Serving size: 1 ½ cups
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Heat a large 12-inch oven-safe-selfed pan with a mounted lid over strong heat.
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Add the olive oil, ground turkey, onion, garlic, ½ teaspoon of salt and the chilli flakes to the pan. Let it boil and cook with a wooden spoon for 5-7 minutes. Add the sage and thyme and stir in to combine. Cooking to fragrant, about 1 minute.
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Add the pumpkin puree, the broth and the remaining ½ teaspoon of salt into the pan, stir in to combine and simmer. Add the pasta of the pan, stir in to combine and spread it into a even layer. Make sure the noodles are immersed in the liquid.
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Reduce the heat to medium -sized, simmering covered and stirring occasionally, and ensure that the pasta does not stick together or on the bottom of the pan. Cook until the pasta is only tender and the sauce has thickened for about 18-20 minutes.
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Take off the stove and stir in the Ricotta cheese and 2 tablespoons of the Parmesan. Top with the Mozzarella and the remaining 2 tablespoons of parmesan cheese.
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Transfer from the second rack from above to the broiler and fry up until the cheese melted for 2-3 minutes and slightly browned. Garnish with parsley and serve.
Last step:
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Portion: 1 ½ cupsPresent Calories: 483 KcalPresent Carbohydrates: 55.5 GPresent Protein: 32 GPresent Fat: 15.5 GPresent Saturated fat: 6 GPresent Cholesterol: 67.5 mgPresent Sodium: 1039.5 mgPresent Fiber: 6 GPresent Sugar: 6.5 G
