06 December 2009

Pumpkin Lasagna with Italian Sausage

Last year you may recall I made a butternut squash version of this recipe.

After a repost on Foodmayhem's site of this marvelous recipe, I decided I should make it with pumpkin this time, but husband unit isn't too fond of lasagna and he objected to anything sweet, so I did in the end tweak the recipe to include one of his favorite meats: Italian sausage. I removed the casings and cooked the loose meat until crumbling. In the end, I was elated and somewhat sad that I didn't make this with pureed pumpkin last year--it's truly worth it!

Pumpkin Lasagna with Italian Sausage
(Adapted from Foodmayhem.com)

4-5 Italian sausage links, casings removed
1/2 a small onion, chopped
1 tsp. sage
1 tsp. oregano
Fresh ground black pepper to taste
21 oz. fresh mozzarella
1 1/2 c. part skim ricotta
3 tablespoons unsalted butter, cut in a few pieces
3 cloves garlic, minced
2 3/4 cups pumpkin puree
1/2 c. chicken stock
1/2 tbsp. each oregano and sage
1 tsp. kosher salt
16 oz. box lasagna

1. In a skillet, cook the sausage over medium high heat. Once the sausage is almost cooked through, add the onion, sage, oregano and pepper to taste. Cook until onion is translucent.

2. Preheat oven to 375 degrees. Mix ricotta with 12 oz. of fresh mozzarella, shredded. Set aside for lasagna assembly.

3. In a saucepan, melt butter and add pumpkin puree, along with chicken stock. Gently heat through (watch for too much heat--pumpkin splatters pretty easily!). Remove from heat and set aside for assembly.

4. Smear a thin layer of pumpkin mixture on the bottom of a 9×13 glass baking dish.

5. Place 3 lasagna sheets across. Spread a thin layer of ricotta mixture on the sheets, then a layer of pumpkin mixture. Sprinkle a layer of Italian sausage on top. Place 3 lasagna sheets across and repeat layering process until you reach the top. The final layer should be ricotta and pumpkin mixture--do not cover final layer with lasagna sheets.

6. Slice the remaining fresh mozzarella and arrange on top. Bake covered with foil in preheated oven for 35-45 minutes (I baked for 45 mins.) and another 5 minutes uncovered. Let the lasagna rest a few minutes before serving. Enjoy!!

1 comment:

Jessica@Foodmayhem said...

Great idea! Looks delicious!!