Autumn Turkey And Pumpkin Lasagna Food

PUMPKIN LASAGNA ROLLS

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F.
• Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough to roll without cracking. Rinse with cold water and drain well. Lay in a single layer on a baking sheet.
• Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, garlic and whole sage leaves and cook, stirring occasionally, until the onions are softened, 6 to 7 minutes. Sprinkle the flour over the vegetables and cook, stirring, until sandy in consistency and lightly toasted, 2 to 3 minutes. Whisk in the milk, pumpkin pie spice, 1/2 cup of the pumpkin, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring frequently, until the sauce is smooth and thickens to the consistency of gravy, 6 to 8 minutes. Add 2/3 cup of the Parmesan and cook, stirring, until melted, 1 to 2 minutes. Remove the sage leaves and discard; allow the sauce to cool slightly, about 5 minutes.
• Beat the egg in a large bowl then stir in the ricotta, 2 cups of the mozzarella, the remaining pumpkin, chopped sage, crushed red pepper flakes, 1 teaspoon salt and a few grinds of black pepper. Brush a 13-by-9-inch baking dish with the olive oil. Spread 1 cup of the sauce onto the bottom of the dish.
• Lay half of the cooked lasagna noodles on a clean work surface and spread 2 heaping tablespoons of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up and transfer to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/3 cup Parmesan.
• Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, 18 to 20 minutes. Garnish with the torn sage leaves, if using, and let stand for 5 to 10 minutes before serving.

AMAZING TURKEY PUMPKIN LASAGNA

Steps:

• Preheat oven to 220c/428f
• Let's start getting the sauce readyfirst.
• Chop onion finely and cut the sweet potato into chunks. Add oil into the pan and fry off both.
• Cut up turkey and add to the mixture. Stir all together until combined.
• Now add tomatoes, pumpkin and pour into the pan. Stir and thicken with cornstarch; add salt and pepper to taste.
• Turn heat down to a simmer.
• TIP 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, saves any lumps!
• How To Make Lasagna Sheets
• We will come back to the sauce in a few minutes now for the Pasta!
• Now, if you buy pasta sheets, great, but I will 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. followed by scooping out a hole for the eggs in the centre.
• 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! Me, I use my hands as I get to feel the texture of the dough.
• When you have the ingredients mixed, pour a little water in for the dough to help it all come together to form a ball of dough.
• 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 lasagna 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 the appropriate size to fit your lasagne dish!
• How easy was that?
• Now lay pasta out flat on a board or kitchen surface until you are ready to use it.
• Go back to your sauce and taste add more seasoning if required.
• TIP If you find the sauce a bit on the acidic side with the tomatoes, add a teaspoon of brown sugar!
• Now for the white sauce. This can be done in the pan, but for ease, I use the microwave.
• Place 1 cup of the milk and butter into a large measuring jug for about 2 mins 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 and add a bit 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. You may use more than 2 cups of milk, depending on the flour.
• 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 gone golden brown.

PUMPKIN LASAGNA

Steps:

• In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt., Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

AUTUMN TURKEY AND PUMPKIN LASAGNA RECIPE

Steps:

• Begin by browning the turkey over medium heat with the olive oil. 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. While the turkey is cooking, combine the pureed pumpkin with the ricotta cheese and cardamom. Set aside. Preheat the oven to 375° and begin to assemble your lasagna. Start with a layer of lasagna noodles, then turkey, then noodles, then pumpkin. Rinse, 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. 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.

TURKEY AND PUMPKIN LASAGNA

Steps:

• Brown the turkey over medium heat with the olive oil.
• 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.
• Combine the pureed pumpkin with the ricotta cheese and cardamom. Set aside.
• Preheat the oven to 375°.
• 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.
• 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.

PUMPKIN LOVERS LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Bring a few inches water to a boil in a large pot and add salt. Cook the escarole for 5 minutes, then drain.
• Cover the garlic cloves with water in a saucepan and simmer for 20 minutes. Drain and let cool. Squish the garlic pulp from the jackets into a bowl and mash with a fork.
• Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat. Add the sage and stir. Add the squash, stir and season with salt and pepper. Add the chicken stock and cook, stirring occasionally, for 15 minutes. All the stock should be absorbed and the squash should be lightly browned and tender. Remove from the heat.
• Melt the remaining 3 tablespoons butter in another medium saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and mashed garlic and season with salt, pepper and a little nutmeg. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon's surface).
• Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl.
• In another bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg.
• Preheat the oven to 375 degrees F. Soak the lasagna sheets in water for 5 minutes.
• Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole. Top with half the Fontina, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets. Finish with the remaining garlic sauce and sprinkle with the remaining Parmigiano-Reggiano and Fontina.
• Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more. Let rest for 15 minutes, then cut and serve.

ROASTED PUMPKIN LASAGNA

Steps:

• Preheat oven to 400°. Peel pumpkin; cut in half lengthwise; discard seeds or save for toasting. Cut into 1/4-in. thick slices. Place in a single layer on two greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/4 teaspoon salt nutmeg. Roast until tender, 30-35 minutes. Reduce oven temperature to 350°., Meanwhile, cook lasagna noodles according to package directions for al dente. In a large saucepan, melt butter over medium heat. Add onion; cook and stir until tender, 6-7 minutes. Add garlic; cook 1 minute longer. Stir in flour and remaining 3/4 teaspoon salt until smooth; gradually whisk in milk and sage. Bring to a boil, stirring constantly; cook and stir until thickened, 8-10 minutes. Remove from the heat; stir in Parmesan cheese. Drain noodles., Place 3 noodles in a greased 13x9-in. baking dish. Layer with 1/3 of the pumpkin, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with remaining noodles, sauce and mozzarella cheese., Bake, covered, 30 minutes. Uncover and bake until golden brown bubbly 30-35 minutes longer. Let stand 10-15 minutes before serving. If desired, sprinkle with red pepper flakes.