Brown the turkey over medium heat with the olive oil.
Once it’s cooked through (about 10 minutes), add the cranberries, apricots, green onions and paprika. Continue to saute for another 10 minutes, then stir in the chestnuts and sage leaves. Remove from heat and set aside.
Combine the pureed pumpkin with the ricotta cheese and cardamom. Set aside.
Preheat the oven to 375°.
To assemble the lasagna, start with a layer of lasagna noodles, then turkey, then noodles, then pumpkin. Repeat. When you’ve used up all of your turkey, pumpkin and noodles, top the lasagna with mozzarella cheese and place a few sage leaves on top.
Bake for 35 – 40 minutes, or until the cheese is brown and the lasagna is bubbly. Let stand for 10 minutes, then slice and serve.