Vegetable, Turkey and Pumpkin Lasagna

This lasagna is an explosion of color and nutrients, designed for those looking for a comforting yet balanced meal. By replacing part of the pasta with slices of pumpkin and using lean turkey mince, we get a much lighter dish than traditional lasagna, without sacrificing a single bit of flavor. The touch of fresh vegetables along with the turkey creates a juicy, delicious combination that the whole family will love.

Estimated time: 51 minutes.

Difficulty: ⭐⭐⭐.

Servings: 4 people.

Number of people and some extra details:

This recipe is calculated for 4 generous servings. It is an excellent option for introducing more vegetables into children's diets, since pumpkin adds a natural sweetness that pairs wonderfully with turkey. In addition, it is an ideal dish to prepare ahead of time and reheat at the last minute.

Ingredients

• 8 lasagna pasta sheets.

• 300g pumpkin (cut into thin slices).

• 300g turkey mince.

• 2 onions.

• 2 cloves of garlic.

• 200g fresh spinach.

• 1 medium zucchini.

• 400g natural crushed tomato.

• 4 tablespoons of Olive Oil .

• Bonsalt (to taste).

• Black pepper.

• 1 tablespoon of low-fat grated cheese.

• For the light béchamel sauce:

  • 2 tablespoons of Extra Virgin Olive Oil.

  • 2 tablespoons of wholemeal flour.

  • 500ml skimmed milk or unsweetened plant-based drink.

  • Nutmeg.

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving based on our technical sheet.

Step-by-Step Professional Preparation

1. Preparing the turkey and vegetable sauté:

In a large pan with the 4 tablespoons of Olive Oil, sauté the chopped onions and garlic. When they are translucent, add the chopped zucchini and spinach. Once the vegetables have softened, add the turkey mince and cook until it changes color. Add the crushed tomato, season with Bonsalt and let it reduce over low heat for 15 minutes.

2. Preparing the pumpkin and pasta:

While the filling is cooking, cut the pumpkin into very thin slices (you can use a mandoline). Steam the pumpkin slices for 5 minutes so they soften. Meanwhile, hydrate or cook the pasta sheets according to the package instructions.

3. Making the béchamel sauce:

In a saucepan, heat the 2 tablespoons of Extra Virgin Olive Oil and add the flour. Lightly toast it and gradually pour in the milk, stirring with a whisk to avoid lumps. Season with nutmeg and a pinch of Bonsalt until you get a creamy texture.

4. Assembly and final touch:

In an ovenproof dish, spread a base layer of béchamel sauce. Place a layer of pasta, followed by a layer of the turkey and vegetable filling, and then a layer of pumpkin slices on top. Repeat the process and finish with a layer of pasta covered with béchamel sauce and the grated cheese. Bake at 200ºC for 15-20 minutes until the top is golden brown.

This lasagna is a complete and nutritious dish that proves you can eat healthily in a delicious way. Make it for your friends and surprise them with this lighter version of a classic!