Pumpkinsausagelasagna Recipes

PUMPKIN LASAGNA

Steps:

• In a large heavy skillet, over medium heat, saute onion and garlic in the olive oil until translucent. Add sausage and cook until brown, breaking it up with a wooden spoon as it cooks. Add zucchini and cook for 5 more minutes. Set aside.
• In a medium pot combine tomato sauce and red wine and bring to a boil over medium-low heat. Adjust seasoning with kosher salt, freshly ground black pepper, to taste. If desired, add more spices to your liking. (I usually add dry oregano, basil, and parsley). Reduce heat to low, cover and let it simmer for 15 minutes, stirring occasionally.
• In a large bowl mixing together the ricotta, mozzarella and romano cheeses. Add eggs, pumpkin puree and salt and pepper, to taste. Mix very well. You might want to add more spices to the filling. (You can add a pinch of cinnamon and it gave it a different flavor.)
• Preheat oven to 350 degrees F.
• Build your lasagna in a large (9 by 12-inch) baking dish starting with a layer of sauce, a layer of pasta, a layer of half the sausage and a layer of half the filling. Add another layer of pasta, sauce, the remaining sausage and the filling. Finish with a layer of pasta and a layer of sauce. Sprinkle some mozzarella cheese on top and bake for 25 minutes. Let cool for 15 minutes before serving.

PUMPKIN LASAGNA

Steps:

• Preheat oven to 325 degrees. Spray a 9x13 baking dish with nonstick spray.
• Add the gingersnaps and butter to a greased 9x13 baking dish and stir until the cookie crumbs are moist. Press evenly into the dish.
• Bake for 10 minutes and cool completely.
• Add the cream cheese, powdered sugar, and milk to a mixing bowl and beat with an electric mixer until smooth and creamy.
• Spread mixture over the cooled cookie crust.
• Add the pudding, milk, pumpkin, and pumpkin spice to a large bowl and whisk until well combined and somewhat thickened.
• Fold the Cool Whip into the pumpkin mixture until smooth.
• Spread the mixture over the cream cheese layer.
• Refrigerate for 4 hours or overnight before serving.
• Serve with additional whipped topping, if desired.

PUMPKIN SAUSAGE LASAGNA

Steps:

• preheat oven to 375°F.
• heat a large sauté pan over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the sausage and cook until golden brown, breaking the meat up as it cooks with a wooden spoon or rubber spatula. Push the meat to one side of the pan and add the eggplant, onion and garlic. Cook 7-8 minutes, until tender, then season with salt and freshly ground black pepper.
• While the veggies are cooking, place a medium-size sauté pan over medium-high heat and melt the butter. Whisk in the flour and cook the mixture for about 1 minute. Whisk the milk into roux, breaking up any clumps. Bring the mixture to a bubble and add the pumpkin puree and nutmeg. Season the sauce with salt and freshly ground black pepper, reduce the heat and simmer the sauce for 2-3 minutes, until slightly thickened.
• Spread about 1 cup of the sauce into the bottom of a 13 x 9" casserole dish. Layer three lasagna noodles over the sauce, then top them with about 1 cup of the meat mixture, a cup or so of the sauce and a palmful of cheese. Repeat these layers two times, topping the casserole with a layer of lasagna noodles. Spoon the remaining sauce over the noodles, sprinkle the remaining grated cheese over top. Cover with aluminum foil and bake the lasagna until the sauce is bubbling and pasta is baked through, about 45 minutes.
• During the last ten minutes of baking, remove the aluminum foil to brown the cheese. Once out of the oven, allow the dish to rest a few minutes before serving.

PUMPKIN SAUSAGE LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Combine ricotta cheese, Parmesan cheese and seasoning in medium bowl; mix well.
• Heat large, nonstick skillet over medium-high heat. Add sausage; cook, stirring to break into pieces, until browned. Transfer sausage to paper towel-lined plate to drain.
• Add pumpkin, wine and broth to skillet; cook over medium heat, stirring frequently, until bubbly. Stir in sauce and sausage; heat through.
• Spread 1 cup sauce mixture over bottom of 11 x 7-inch or 13 x 9-inch baking dish. Top with 4 lasagna noodles. Spread 1 cup ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese. Spread 1 cup sauce mixture over mozzarella cheese; top with remaining 4 lasagna noodles, remaining ricotta mixture and remaining sauce mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Pour water around edges of lasagna. Cover with foil.
• Bake for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.