Pumpkin Turkey Lasagna with Spinach & Béchamel Sauce
Author: Slighlty adapted from Clean Eating
Ingredients
  • 1½ lb ground turkey breast
  • ¾ tsp sea salt, divided
  • ½ tsp red pepper flakes
  • 5 Tbs unsalted butter, divided
  • 2 cloves garlic, finely chopped
  • 15 ounces baby spinach
  • 2½ cups pumpkin pureé {not pumpkin pie filling}
  • 4 tsp chopped fresh sage
  • 6 Tbs white whole-wheat flour
  • 4 cups whole milk
  • ¼ tsp ground nutmeg
  • 9 whole wheat no-boil lasagna noodles
  • 5 ounces grated mozzarella cheese
  • 1 ounce grated Parmesan cheese
Instructions
  1. Preheat oven to 400º and mist a 9x13" baking pan with cooking spray.
  2. Mist a large skillet with cooking spray and heat on medium-high. Add turkey, ¼ tsp each salt and black pepper, and red pepper flakes. Cook, stirring and crumbling turkey with spatula, until no longer pink, 5-8 minutes. Transfer to a medium bowl and set aside.
  3. Using same skillet, reduce heat to medium and melt 1 tbsp butter. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add spinach and cook, stirring occasionally, until leaves are wilted and any liquid released is completely evaporated, 4-5 minutes. Transfer to a cutting board. Let cool, then roughly chop.
  4. Mist same skillet with cooking spray and heat on medium. Add pumpkin, ¼ tsp salt and remaining ¼ tsp black pepper. Cook, stirring frequently, until excess water evaporates and pumpkin thickens slightly, about 5 minutes. Transfer to a medium bowl and stir in sage; set aside.
  5. In a large saucepan, melt remaining ¼ cup butter on medium. When butter begins to foam, add flour and stir until slightly toasted, about 2 minutes. Slowly pour milk into pan while you whisk. Increase heat to high and bring to a steady simmer, whisking frequently. Reduce heat to medium and simmer until slightly thickened, 2-3 minutes. Whisk in nutmeg and remaining ¼ tsp salt. Remove from heat.
  6. Spread one-third of the sauce (about 1⅓ cups) in prepared baking dish. Top with 4 noodles, half of pumpkin, half of turkey, half of spinach and 2 oz of mozzarella. Repeat layers, starting with sauce and ending with mozzarella. Top with remaining 4 noodles, remaining one-third of sauce, remaining 1 oz mozzarella and Parmesan. Cover with nonstick foil {or mist regular foil with cooking spray}. Bake in center of oven until sauce is bubbling and cheese is melted, about 30 minutes. Remove foil and switch to broil on high. With lasagna still center of oven, broil until cheese is lightly browned, 3-4 minutes. Cool on a wire rack for 15 minutes.
Notes
This is great for entertaining - make and assemble as early as the day before, so all you have to do is bake and serve.

I have made this with regular {not "no-boil"} whole wheat noodles - but that added the step of cooking them first. It's equally delicious.

You could also substitute mushrooms for the turkey for a vegetarian option.
Recipe by Raisin & Fig at https://www.raisinandfig.com/pumpkin-turkey-lasagna-with-spinach-and-bechamel-sauce/