Pumpkin Lasagna

Pumpkin Lasagna

Prep Time

15 minutes

Cook Time

40 minutes

Serves

-  

An unusual lasagna that is absolute delicious!  Don’t be put off by the addition of pumpkin puree, it adds a depth of flavor to the lasagna that is amazing!

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 Italian sausages casing removed (you can use up to 1 pound of sausage)
  • 8 ounces baby portabella mushrooms sliced
  • 4 cloves garlic finely chopped
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh oregano chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup red wine
  • 26 ounces tomato sauce
  • 1 cup pumpkin puree
  • 1 egg
  • 6 ready to use lasagna sheets
  • 2 1/2 cups ricotta
  • 2 1/2 cups shredded mozzarella divided
  • 1/2 cup pecorino Romano
  • 2 medium zucchini sliced

Preparation

  • 1 Preheat oven to 350°F.
  • 2 Heat olive oil in large sauté pan and sauté onions over medium heat until translucent.
  • 3 Add sausage, breaking into small pieces and sauté until just cooked through.
  • 4 Add mushrooms and garlic cooking until mushrooms are tender, about 5 minutes.
  • 5 Add wine and reduce by half.
  • 6 Stir in the herbs and tomato sauce and simmer over medium low for 15 minutes.
  • 7 Mix together pumpkin and egg, set aside.
  • 8 Mix together the ricotta, 1 cup mozzarella and Romano.
  • 9 Spread a ladle of sauce in the bottom of a lasagna pan. Top with lasagna noodles, 1/2 pumpkin mixture, 1/2 of sliced zucchini, 1/2 of the cheese and then repeat.
  • 10 Top with remaining 1 1/2 cups mozzarella cheese and bake 40 minutes.
  • 11 Let rest for 15 minutes prior to serving.
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