Simple to make, this video recipe will show you how to incorporate pumpkin into the classic recipe for an easy fall dish.
Instead of the traditional red sauce this Pumpkin Sausage Lasagna uses a delicious pumpkin sauce. The pumpkin enhances the flavor and turns this into a fabulous meal with a surprising flavor.
Pretty tasty and hearty, this dish taste even better the second day as leftovers. Who would have thought that to putting pumpkin in a lasagna will make the dish a truly keeper?
So filled with flavour and deliciousness, this dish will help you put on your winter weight! 🙂
A definite crowd pleaser!
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Pumpkin Sausage Lasagna
Ingredients
SAUCE
2 tablespoons olive oil
2 pounds sweet Italian sausage (if links, casings removed)
1 large yellow onion
8 ounces white button mushrooms, chopped
3 garlic cloves, minced
1 pinch crushed red pepper
30 ounces canned pumpkin puree
1½ cups heavy cream
1½ teaspoons sea salt
1/2 teaspoon freshly ground black pepper
FILLING
2½ cups whole milk ricotta cheese
1 cup finely grated Parmesan cheese
1 cup chopped cooked kale (use a kitchen towel to squeeze out any excess moisture from the kale)
2 large eggs
2 tablespoons minced fresh sage
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 pinch ground nutmeg
LASAGNA
1 pound lasagna noodles
4 cups shredded mozzarella
1/3 cup finely grated Parmesan cheese
Get the full written recipe at TODAY.
Thanks to Katie Lee for this amazing recipe and featured image!
