EASY LASAGNA MADE FROM LEFTOVER HOLIDAY FOODS
Don’t throw out the leftovers from your holiday feast. Instead get creative in the kitchen and start pouring your food into new recipe creations that your loved ones will enjoy year after year.
Well I am still experimenting in my kitchen with Thanksgiving leftovers since we always tend to make too much food when the holidays come around.
Like Christmas we tend to have more food leftover than anticipated and are always trying to drum up new ways to incorporate the food into new recipe creations.
Well today is no exception as I am fully stocked on turkey and pumpkin and needed to find something magnificent to create in my kitchen for my family and for all of you.
I wanted to make a quick and easy recipe because most people simply just don’t have the time to spend in the kitchen. I also wanted to see if I could create something that was all homemade so you could keep it all in-house without breaking out the box.
I am going to let you into a big secret into using up your pumpkin and left over Turkey. If you are making lasagna and you and you want your kids to eat pumpkin here is a sneaky way to add it into a delicious recipe.
What is it you ask?
Well its Turkey and Pumpkin Lasagna! Yes you heard right, I put pumpkin in my lasagna for this recipe.
It’s not a low-fat lasagna recipe although you could probably switch it up to use less ingredients or low-fat or fat-free products to keep this a slim version of lasagna.
My family loves a traditional meat lasagna and I thought if you put vegetables into a lasagna why not add in some pumpkin.
This easy lasagna recipe has a sweet yet savory taste something different for your taste buds and family to enjoy.
Now if you are a parent you will have had the experience of “ugh I’m not eating that I don’t like it” even though they haven’t even tasted it. I am a great believer of having my kids taste everything and from a young age I introduced them to different foods.
When they began to eat proper food it was always made at home not from a jar so they were already accustomed to new flavours. They had green peas and apple, squash and pears always a sweet and savory mixed together.
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 round and at least try it which is how I want my children to approach food so they appreciate different cultures around the world like we do.
This is one recipe that you will be able to conceal your pumpkin without anybody knowing except it has a delicious taste and texture sure to please even the pickiest of eaters!
Most people rush to the grocery store to buy convenience in a box and buying lasagna noodles is something most do simply because we don’t know how easy it is to make at home. If you have a pasta machine you already know what a great kitchen tool it is.
You might even have gotten a pasta rolling machine for a wedding gift or even for Christmas and it’s still sitting in a box unopened. Don’t wait, unwrap it and get making some easy homemade lasagna noodles today because once you make them once you will never go back to the lasagna noodles in a box.
Trust me. The homemade lasagna noodles are so fresh and just 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.
- The 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 sheets
- 2 cups Plain or Strong flour
- 4 Eggs
- Pinch salt
- White sauce
- 1 Cup Flour
- 1 tablespoon butter
- 2 Cups Milk
- Shredded Mozzarella or Swiss cheese
- Preheat oven to 220c/428f
- Lets start getting the sauce ready first.
- Chop onion finely and cut the sweet potato into chunks. Add oil into 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.
- When adding cornstarch to anything I usually put it into a cup and mix with cold water until it’s a smooth paste. Then add to your dish, saves any lumps!
- We will come back to the sauce in a few minutes now for the Pasta!
- 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 centre.
- Break the eggs into a bowl before adding them to the flour. This means if you do get eggshell 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 ½ 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 5 as this was thin enough for my dish!
- Now cut into 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.
- Go back to your sauce and taste add more seasoning if required.
- If you find the sauce a bit on 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 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.
As a mom of three and I probably speak for most moms out there who deal with finding ways to come up with recipes and meal creations that their children will enjoy.
Trying to get your kids to eat enough fresh fruit and Veg is a nightmare. Luckily for me my kids do eat there’s but this Turkey and Pumpkin Lasagna recipe is great for hiding the vegetables.
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