Turkey 'n' Pumpkin Lasagna
Prep time
Cook time
Total time
When you find that you have 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. Enjoy
Recipe type: Lasagna
Serves: 6-8
  • 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
  • water
  • Topping
  • White sauce
  • 1 Cup Flour
  • 1 tablespoon butter
  • 2 Cups Milk
  • Shredded Mozzarella or Swiss cheese
  1. Preheat oven to 220c/428f
  2. Lets start getting the sauce ready first.
  3. Chop onion finely and cut the sweet potato into chunks. Add oil into pan and fry off both.
  4. Cut up turkey and add to the mixture. Stir all together until combined.
  5. Now add tomatoes, pumpkin and pour into the pan. Stir and thicken with cornstarch, add salt and pepper to taste.
  6. Turn heat down to a simmer.
  7. TIP
  8. 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!
  9. We will come back to the sauce in a few minutes now for the Pasta!
  10. 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!
  11. Sieve the flour into a bowl. Scooping out a hole for the eggs in the centre.
  12. 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.
  13. 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.
  14. 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.
  15. Place dough on a floured surface and knead lightly. To achieve the right consistency, add flour or water sparingly.
  16. Set the dial on the pasta machine side to one. Slice the dough into ½ inch strips and pass through the lasagne rollers.
  17. Repeat 6-8 times folding the dough in half each time. Dust with flour if the dough gets sticky.
  18. 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!
  19. Now cut into appropriate size to fit your lasagne dish!
  20. How easy was that?
  21. Now lay pasta out flat on a board or kitchen surface until you are ready to use.
  22. Go back to your sauce and taste add more seasoning if required.
  23. TIP
  24. If you find the sauce a bit on acidic side with the tomatoes add a teaspoon of brown sugar!
  25. Now for the white sauce. This can be done in the pan but for ease I use the microwave.
  26. Place 1 cup of the milk and butter into large measuring jug for about 2 mins or until the butter has melted.
  27. Now add flour a bit at a time stirring as you add.
  28. Once you have added all the flour put it back on for another minute.
  29. Stir with a fork and add a bit more of the milk and again in for another minute.
  30. 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.
  31. Putting the dish together can't be any easier.
  32. Firstly place some sauce at the bottom of your dish and then layer with your fresh pasta.
  33. Repeat this until you have reached the top of your dish.
  34. Now spread the white sauce on top followed by the shredded cheese.
  35. Place in the oven and cook for 30 mins until the top has gone golden brown.
Recipe by Canadian Budget Binder at https://canadianbudgetbinder.com/2013/10/27/turkey-and-pumpkin-lasagna/