Pumpkin and turkey lasagna

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  • 500 g of ground turkey meat
  • 410 g canned diced tomato
  • 420 g canned pumpkin soup
  • 2 diced carrots
  • 1 zucchini diced
  • 1/4 of pumpkin jap
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried coriander
  • 1 teaspoon dried oregano
  • 3 garlic cloves
  • 50 g frozen spinach
  • 1 package fresh lasagna sheets

White sauce

  • 2 butter spoons
  • 1/4 cup plain flour
  • 2 cups low-fat milk
  • 1 cup of cheese


  1. Preheat the oven to 180C.

  2. Cook the minced meat with garlic and dried herbs until the meat is freshly cooked.

  3. Add tomatoes and pumpkin soup and stir.

  4. Add the vegetables and cook until the squash begins to soften. Let stand while making the white sauce.

  5. In a separate saucepan, melt butter over high heat.

  6. Add flour and stir for 1 minute.

  7. Add milk and stir until thick.

  8. Add cheese and stir until melted.

  9. In a ovenproof dish, layer layers of lasagna, meat sauce, and white sauce, ending with white sauce.

  10. Sprinkle with cheese and bake for 30-45 minutes.


We also sprinkle with feta cheese and Parmesan cheese. Use low-fat cheese.

pumpkin lasagna turkey

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