Healthy Pumpkin Lasagna

To make Healthy Pumpkin Lasagna, start by preheating your oven to 350°F and greasing a 9×13-inch baking dish. Prepare the pumpkin sauce by combining pumpkin puree, broth, pumpkin spice, garlic salt, pepper, and thyme in a saucepan and simmering for 5-7 minutes. In a skillet, sauté onion and garlic in olive oil, then add ground turkey and cook until browned, seasoning with Italian seasoning and rosemary salt. Mix cottage cheese, ricotta, eggs, Parmesan, mozzarella, and drained spinach in a bowl. Assemble the lasagna by layering pumpkin sauce, palm noodles, cheese mixture, turkey, and more sauce. Bake for 25-30 minutes until bubbly, then let cool before serving.

Yes, this Healthy Pumpkin Lasagna is suitable for a low-carb diet as it contains only 16g of carbs per serving. The use of palm noodles instead of traditional pasta significantly reduces the carbohydrate content, making it a great option for those monitoring their carb intake.

If you're looking for a substitute for ground turkey in Healthy Pumpkin Lasagna, you can use ground chicken, lean beef, or even a plant-based meat alternative for a vegetarian option. Just ensure that the substitute you choose is cooked thoroughly before layering it in the lasagna.

To store leftover Healthy Pumpkin Lasagna, allow it to cool completely, then cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. Just be sure to thaw it in the refrigerator before reheating.

Healthy Pumpkin Lasagna pairs well with a simple green salad dressed with vinaigrette, roasted vegetables, or garlic bread made with whole grain or low-carb options. You can also serve it with a side of steamed broccoli or a mixed vegetable medley for a nutritious and balanced meal.