This flavored pumpkin lasagna frying pan is the ultimate cozy autumn dinner. It is made of a fan with pasta, pumpkin, cheese and ground turmeric, which is high protein, family -friendly and on weekdays!
Pumpkin Rajaga (Han Fry Pan)
If you are craving for comfortable food this fall, you will like this simple pumpkin lasagna frying pan. Everything you like about traditional lajaga (chai, flavor sauce and pasta) is made easier in only one frying pan. Pumpkin -like pumpkin adds seasonal twisting, while lean ground turkey (or chicken) strengthens protein and keeps it lightly. I even tested this on my husband Tommy. He was skeptical at first, but he loved so much that he went back for a few seconds.
The reason I like this pumpkin lasagna
I loved one port recipe so I wrote a cooking book. Lasagna is suitable for creating one frying pan because it can skip all layers and cook noodles directly from the sauce. If you are looking for a more traditional version, there is also this frying pans.
- convenient: It’s easier in a frying pan, a frying pan of the classic lasagna.
- High protein and satisfaction: More than 37 grams of protein per serving.
- Twist Cream pumpkin for extra nutrients
- Family -friendly: Even a tricky eating like a husband likes it.
If you like pumpkin, look at more pumpkin recipes here!
The necessary ingredients
There are everything you need to make this easy pumpkin lasagna.
- olive oil Apply oil to the pan
- 93% ground Türkiye Dry protein
- Onion and garlic For aromatic flavor
- Pepper For some spices
- salt To take the taste
- Herb: Fresh sages and white flavors give you autumn taste. Finish with parsley for quite a bit presentation.
- Pumpkin Add fiber, potassium and vitamin A.
- broth: For extra protein, use ordinary chicken soup or bone soup.
- Laza Noodles: Disassemble and stir noodles. They cook. Right in the sauce!
- cheese: This 3 cheese pumpkin lasagna is Ricotta, Phamasan and Perfectly sticky bite mozzarella.
How to make pumpkin lasaga in a frying pan
Instead of boiling noodles separately, boil the sauce until it is soft. Do not forget to stir sometimes! This helps to prevent noodles from sticking to the bottom of the fan. See the recipe card below for a printable direction.
- Turkey Cuisine: Roast the turkey, onions and garlic, and then sprinkle with salt and chili pieces. Cook until the meat is broken and cooked thoroughly.
- Add the remaining ingredients. Herb, pumpkin, broth and salt.
- Broken Rajanna Noodles Added: Boil it and then stir noodles and make sure it is completely covered with sauce. Lower the heat, cover the frying pan, and cook until the pasta becomes soft and the sauce becomes thick.
- Add cheese: Mix half of Ricotta and Phamasan, then put mozzarella and the remaining parmes. Bake until the cheese melts and golden brown. Set the timer! Work can be burned in a few seconds in brown, so take a closer look. Decorate with parsley
Before serving.
strain
- Try another proteinLike lean ground chicken or beef or Italian chicken sausage.
- Change pasta: Replace all kinds of short pasta, such as Rotini, Farfalle or Ziti. If necessary, you can use gluten -free pasta.
- Protein increase: Change Ricotta into a corted cheese and choose high protein pasta.
- Vegetarian pumpkin lasagna: Omitted turkey, use vegetable broth, and mushrooms or spinach with onions and garlic.
- Other herb experiments: Use rosemary or oregano instead of white flavor or sage and replace parsley with spices.
save
- cold storage The remaining lasagna for up to 4 days.
- Hang For 3 months. You can store it in one large container to feed the whole family or supply a small container to have a quick lunch.
- Re -heating: Heart in the refrigerator the day before. Then bake at 350 ° F until the microwave or warm.
More lasagna recipes will like it.
Are you looking for more ideas for autumn evening? Clean the winds using one of pasta recipes or one of these fan recipes.
Product: Serving
Serving size: 1 ½ cup
Heat a large 12 -inch oven safety, non -stick frying pan with a lid on top of high fever.
Put olive oil, land turkey, onion, garlic, salt 1/2 teaspoon, chili pieces in a frying pan. Cook and break up with a wooden spoon until you cook for 5-7 minutes. Sage and white flavor and stir. Cook for about 1 minute until it fragrant.
Pumpkin puree, broth and ½ teaspoon salt in a frying pan, mix and boil. Put pasta in a frying pan, stir in it to form a pair, spread to the chosen layer, and make sure the noodles are in the liquid.
Reduce the heat in the middle, cover it, and sometimes stir, so that the noodles do not stick to each other or the floor of a frying pan. Cook until the pasta is soft. The sauce is about 18-20 minutes thick.
Remove it from the heat and stir Ricotta cheese and 2 tablespoons of Pamasan. Mozzarella and the remaining 2 tablespoons of parmesan cheese.
Move to the broailer of the second rack at the top and bake it high until it melts the cheese and is slightly brown in 2-3 minutes. Decorate and serve with parsley.
Last stage:
Leave a rating and opinion that tells you how to like this recipe! This helps our business to thrive and continue to provide free high quality recipes.
clothing material: 1 ½ cup,,, Calories: 483 Kcal,,, carbohydrate : 55.5 G,,, protein: 32 G,,, province: 15.5 G,,, Saturated fat: 6 G,,, Cholesterol: 67.5 Mg,,, sodium: 1039.5 Mg,,, fiber: 6 G,,, sugar: 6.5 G
