Pumpkin Lasagna

Yummy!! Sauce is rich, so a little goes a long ways.

Photo by Melinda L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • SAUCE:

  • Olive oil

  • 2

    cups pureed pumkin

  • 1

    red onion, chopped

  • 1

    small garlic, chopped finely/minced

  • fresh sage leaves, loosely chopped

  • 1/2

    pint heavy cream

  • 1/4

    cup each, shredded parmesean and romano cheese

  • 3

    mild italian sausages, casings removed, chopped and browned

  • dash oregano, nutmeg, and white pepper

  • LASAGNA LAYERS:

  • homemade pasta lasagna squares, cooked

  • fresh spinach

  • ricotta

  • shredded cheeses of choice

Directions

Make the sauce: In a heavy pan, heat up enough olive oil to sautee in. Add onion and sautee to carmelize. When onions are half way done, add in sage leaves and garlic. Add pumpkin, then heavy cream and simmer over medium-low heat, until bubbly. Add in spices, cheese, and sausage. Continue to simmer over low heat, while prepping remaining lasagna ingredients. Assemble the lasagna: Lightly spray a 8x10 baking dish. Place a single layer of noodles across bottom of dish. Dab ricotta cheese across noodles (per personal taste). Add layer of spinach leaves, then half of sauce. Sprinkle cheese of choice; repeat layers one more time, ending with a single layer of pasta on top. Cover with foil and bake at 350 for 1 hour. Uncover, sprinkle with more cheese, and bake 15 more minutes- for cheese to melt. Let lasagna set for 15 minutes, before slicing and serving.

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