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Pumpkin Lasagna Skillet

Cozy High-Protein Pumpkin Lasagna Skillet for Fall Nights

Pumpkin Lasagna Skillet is a creamy, hearty one-pan meal perfect for cozy fall nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: PASTA
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with canola oil if needed.
  • 1 pound Ground Turkey (93% lean) Ground chicken can be used as a substitute.
  • 1 medium Yellow Onion (diced) Can replace with shallots for a milder taste.
  • 3 cloves Garlic (chopped) Fresh garlic is preferred; garlic powder can be a substitute.
  • 1 teaspoon Red Pepper Flakes Omit if you prefer a milder dish.
  • 1 teaspoon Kosher Salt Adjust measurements as needed.
  • 2 tablespoons Fresh Sage (chopped) Dried sage can be used as a substitute, amount may vary.
  • 1 teaspoon Thyme Leaves (fresh) Dried thyme can be substituted but will be more concentrated.
  • 1 can (15-ounce) Pumpkin Puree Fresh pumpkin can be roasted and pureed as an alternative.
  • 3.25 cups Chicken Broth Vegetable broth can be used for a vegetarian version.
  • 8 ounces Lasagna Noodles (broken into bite-sized pieces) No-boil lasagna noodles may also work.
For the Cheese Mixture
  • 1/2 cup Part-Skim Ricotta Cheese Cottage cheese can be used for a lighter option.
  • 1/4 cup Parmesan Cheese (divided) Nutritional yeast can be a substitute for a vegan option.
  • 3/4 cup Grated Part-Skim Mozzarella Cheese Any melting cheese can be used as a substitute.
For Garnish
  • 1/4 cup Chopped Parsley Omit if you don’t have it on hand.

Equipment

  • 12-inch oven-safe skillet

Method
 

Directions
  1. Heat olive oil in a 12-inch oven-safe skillet over high heat. Add ground turkey, onion, garlic, red pepper flakes, and ½ teaspoon of salt. Cook until the turkey is browned, about 5-7 minutes.
  2. Mix in sage and thyme, cooking until fragrant for about 1 minute.
  3. Stir in pumpkin puree, broth, and the remaining salt. Bring the mixture to a simmer.
  4. Stir in broken lasagna noodles, ensuring they are well-submerged. Cover and simmer for about 18-20 minutes until the pasta is tender.
  5. Stir in ricotta and 2 tablespoons of Parmesan until fully combined.
  6. Sprinkle mozzarella and the remaining Parmesan on top. Broil for 2-3 minutes until the cheese is melted and slightly browned.
  7. Garnish with parsley and serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 4000IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Stir the pasta occasionally while it simmers to prevent sticking. Monitor broiling to prevent burning.

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