Pumpkin walnut turkey Lasagna

Pumpkin walnut turkey Lasagna
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 317.1
  • Total Fat: 13.0 g
  • Cholesterol: 29.2 mg
  • Sodium: 199.2 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 14.1 g

View full nutritional breakdown of Pumpkin walnut turkey Lasagna calories by ingredient

Number of Servings: 6


    1 Hokkaido pumpkin (ca. 500 g)- or canned pumpkin
    300 g turkey steaks, or ground turkey
    1/4 cup walnuts chopped
    1 tbsp oil
    1 cup vegetable broth (if using raw turkey)
    3 tbsp margarine
    50 g flour
    500 g milk (3,5%)
    50 g shredded Swiss cheese
    10 lasagna sheets
    nutmeg to taste
    salt, pepper to taste
    provence herbs to taste


You can make this dish vegetarian by leaving the turkey.
I think it could also be vegan if using soymilk and omitting the cheese.
My "original" recipe included a lot of cream. Since using SP, I switched the cream for milk, using whole milk, to lighten things up a bit.

Serve with lettuce and a vinaigrette dressing

If using canned pumpkin and leftover turkey, the prep time is reduced tremendously.


When using fresh pumpkin (I like Hokkaidos, because you can eat the skin and therefore don't need to peel it), cut the pumpkin in cubes, and steam in a pressure cooker with water, salt and a pinch of nutmeg for about 15 minutes, until the fruit is tender.

While the pumpkin is cooking, place your lasagna sheets in warm/hot water, but not boiling.Leave them in the water until you need them.

Heat 1 tbsp oil in a frying pan. Sear your turkey (i use steaks out of breast). You can also use ground turkey, or even left over roasted turkey (after Thanksgiving meal).When the turkey is seared on both sides, add 1 cup of broth and bring to a boil (it adds moisture to the turkey).
Put the turkey and broth in a food processor for just a few seconds (you don't want mashed turkey, just small shredded pieces). Do not do this steps with ground turkey.
Mix together pumpkin, turkey, broth and chopped walnuts.

Make a bechamel sauce. In a pan, heat 3 tbsp of margarine under medium heat. add flour, whisk together, while adding milk (just a little at a time, be careful, you need to stir vividly and constantly to avoid clumps). Keep stirring until all milk is added. Add salt, pepper and nutmeg to taste. Bring to a boil while stirring. The sauce will thicken. You do not want it to be too runny, but you don't want it clumpy either. You can "tweak" your sauce by adding milk or flour, depending on how you want to change the consistency)

Then, it is time to scoop up. I use a pyrex 8x8 dish. I start with just a few tablespoons of bechamel at the bottom, to avoid the lasagna from sticking to the dish.
Then, place lasagna, pumpkin mix, lasagna, bechamel, and repeat.
I like to finish with the bechamel on top.
Sprinkle the cheese, add salt, pepper, and Provence Herbs to taste.

Cook in a hot oven for about 45 minutes.

For the last 5 minutes, I like to broil the dish, to make the cheese nice and crunchy.

When reheating, I add milk to make it less dry.

Serving Size: makes 6 servings at 4 x 2,5 inches

Number of Servings: 6

Recipe submitted by SparkPeople user OPHELIE.