Sunday, December 1, 2013

Turkey-Pumpkin Lasagna

This is a great way to use any leftover turkey you may have but it also works with chicken, ground turkey, or simply keep it vegetarian by substituting sautéed mushrooms for the meat.

Serve with mixed greens and a crisp white wine and you have a great dinner!

Serves 4-6

For the béchamel:
  • 3 tablespoons butter = 45 g de beurre
  • 4 tablespoons flour = 4 cuillères à soupe de farine
  • 2 cups (whole) milk = ½ litre de lait (entier)
  • pinch nutmeg, freshly grated = pincée de noix de muscade
  • salt & pepper = sel et poivre
For the lasagna:
  • 8 pieces no-boil lasagna = 8 feuilles de lasagne
  • 1 cup ricotta = 250 g de ricotta
  • 1 egg, lightly beaten = 1 oeuf, légérement battu
  • ½ cup pumpkin puree = 120 g de purée de citrouille ou potiron
  • 1 cup shredded gruyère cheese = 100 g de gruyère râpé
  • ½ turkey breast, cooked and cut-up in tiny cubes = ½ blanc de dinde, cuit et coupé en petits dés

Start by making the béchamel: melt butter in a heavy saucepan over medium heat, add flour and cook until golden, stirring a few times. Pour in half the milk gradually, stirring vigorously with a whisk until smooth, then stir in the remaining milk. Keep whisking for a minute or so. Season with salt, pepper and nutmeg, then reduce heat to medium-low and simmer gently for 10 minutes, whisking occasionally, until sauce has thickened.

Preheat oven to 375°.

Combine ricotta, egg, pumpkin and ½ cup cheese in a bowl.

To assemble: spread about 1/3 cup of béchamel at the bottom of a square baking dish. Place 2 pieces of lasagna side by side. Top evenly with ½ cup of ricotta mixture and sprinkle with about 1/3 of the turkey bites and 2 tablespoons shredded gruyère. Spread another 1/3 cup béchamel and continue layering: lasagna, ricotta, turkey, gruyère and béchamel, twice. Top with remaining 2 lasagna pieces, pour remaining béchamel and sprinkle remaining 2 tablespoons of cheese on top.
Bake, covered with foil, for 45 minutes. Remove foil and return to the oven for another 10 minutes, until golden brown. Let cool for about 5-10 minutes before cutting and serving. Enjoy!

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