Smoked Sausage Pumpkin And Collard Greens Lasagna Recipes

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COLLARD GREEN LASAGNA



Collard Green Lasagna image

Provided by Food Network

Time 4h35m

Yield 6 to 8 servings

Number Of Ingredients 31

1 pound ground turkey
1/2 cup diced onions
2 teaspoons minced garlic
1/4 cup olive oil
3 cups crushed tomatoes
2 tablespoons tomato paste
2 teaspoons sugar
1 tablespoon dried Italian herbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
2 cups ricotta cheese
3/4 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
One 9-ounce box dried no-boil lasagna pasta sheets
2 cups Southern-Style Collard Greens, recipe follows
About 3 cups mozzarella cheese
Fresh herbs, to garnish
1/4 cup chicken bouillon
3 pounds smoked turkey, wings or tails
8 bunches collard greens, cleaned and trimmed
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 tablespoon black pepper
2 tablespoons of your favorite Cajun seasoning
1/2 cup sugar
3/4 cup vegetable oil
1 tablespoon red pepper flakes

Steps:

  • For the sauce: Heat a heavy-bottomed skillet over medium heat and saute the turkey, onions and garlic in the olive oil until the turkey has just about cooked through. Then, add the crushed tomatoes, tomato paste, sugar, Italian herbs, garlic powder, onion powder, salt and pepper. Cook until thickened, 10 to 15 minutes.
  • For the lasagna: Preheat the oven to 400 degrees F.
  • Mix together the ricotta cheese and heavy cream in a bowl until smooth. Season with salt and pepper.
  • Spoon some of the sauce in the bottom of a casserole dish. Then, add a layer of pasta sheets, collard greens, the tomato sauce mixture and ricotta cheese mixture. Repeat two more times and then top with the mozzarella cheese. Bake until the lasagna is heated through and the cheese is melted and browned, about 45 minutes. Serve by garnishing with fresh chopped herbs.
  • Start by bringing the bouillon and 16 cups water to a boil. Then, add in the turkey and collard greens. Allow to cook for about 2 hours over medium heat. When the collard greens are tender, add in the garlic powder, onion powder, salt, pepper, Cajun seasoning, sugar, oil and red pepper flakes and cook for 1 hour more. Serve while still warm.

LASAGNA WITH COLLARD GREENS



Lasagna With Collard Greens image

Collard greens are so big and flat that they fill in for a layer of noodles in this easy, satisfying lasagna. When you make lasagna, be careful not to use up your ingredients on the first layers. You should have enough for three layers here.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 7

1/2 pound collard greens, preferably large leaves, stemmed and washed, leaves left intact
Salt to taste
Extra virgin olive oil for the pan
2 cups marinara sauce, preferably homemade from fresh or canned tomatoes
1/2 pound no-boil lasagna noodles
1/2 pound ricotta
4 ounces freshly grated Parmesan

Steps:

  • Steam the collard greens for 5 minutes above an inch of boiling water, or blanch in boiling salted water for 2 minutes. Transfer to a bowl of cold water, drain and pat dry with paper towels.
  • Preheat the oven to 350 degrees. Oil a 2- or 3-quart rectangular baking dish with olive oil. Spread a small amount of tomato sauce over the bottom and top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Lay collard green leaves over the ricotta in a single layer. Top the leaves with a layer of tomato sauce, followed by a thin layer of Parmesan.
  • Set aside enough tomato sauce and Parmesan to top the lasagna and repeat the layers until all of the ingredients are used up. Spread the tomato sauce you set aside over the top, and sprinkle on the Parmesan. Make sure the noodles are covered, and cover the baking dish tightly with foil.
  • Place in the oven and bake 30 minutes. Remove from the oven and uncover. Check to be sure that the noodles are soft and the mixture is bubbly. Return to the oven for another 5 to 10 minutes if desired, to brown the top. Allow to sit for 10 minutes before serving.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 14 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 500 milligrams, Sugar 3 grams

SMOKED SAUSAGE AND BUTTERNUT SQUASH PASTA



Smoked Sausage and Butternut Squash Pasta image

In partnership with Hillshire Farm Brand, we're helping you make dinner time easy, quick, and delicious. Here, a butternut squash pasta with smoked sausage that will soon become a go-to comfort dish.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 40m

Yield 4

Number Of Ingredients 10

8 ounces uncooked rigatoni pasta
8 ounces Hillshire Farm® Rope Smoked Sausage, cut into bias-cut pieces
4 cups chopped butternut squash
1 tablespoon olive oil
6 tablespoons unsalted butter, divided
¼ cup fresh sage leaves, chopped
3 tablespoons fresh lemon juice
1 cup grated Parmesan cheese
½ teaspoon kosher salt
½ teaspoon black pepper

Steps:

  • Cook pasta according to package directions; drain.
  • Preheat oven to 450 degrees F. Place sausage and squash on a large baking pan. Drizzle with oil; toss to coat.
  • Roast in preheated oven for 12 minutes. Toss with 3 tablespoons cubed butter and sage; return to oven for 12-14 minutes, until squash is caramelized and tender.
  • Melt remaining butter in a large skillet over medium heat. Toss in pasta, sausage mixture, lemon juice, 3/4 cup of the cheese, salt, and pepper. Serve in shallow bowls topped with remaining 1/4 cup cheese.

Nutrition Facts : Calories 720.7 calories, Carbohydrate 62.5 g, Cholesterol 98.8 mg, Fat 44.1 g, Fiber 5.8 g, Protein 24 g, SaturatedFat 20.2 g, Sodium 1073.4 mg, Sugar 6.4 g

PASTA WITH ITALIAN SAUSAGE AND PUMPKIN SAUCE



Pasta with Italian Sausage and Pumpkin Sauce image

This a great way to use pumpkin in your cooking rather than your baking. The flavor of the pumpkin doesn't come out very strong and if you didn't know what was in it, you probably wouldn't even realize it was pumpkin. But it makes a great creamy pasta sauce with a different type of flavor.

Provided by jmcnutt28

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 13

1 pound bulk Italian sausage
½ onion, diced
4 cloves garlic, diced
1 (16 ounce) package campanelle pasta
1 (15 ounce) can pumpkin puree
1 (14.5 ounce) can chicken broth
½ cup half-and-half
½ cup sour cream
½ teaspoon grated nutmeg
½ teaspoon ground cinnamon
salt and ground black pepper to taste
1 tablespoon grated Parmesan cheese, or to taste
¼ teaspoon Italian seasoning, or to taste

Steps:

  • Cook and stir Italian sausage in a large skillet over medium-high heat until the meat is browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir onion and garlic into sausage and cook until onion is translucent, about 5 minutes.
  • Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 minutes; drain.
  • Stir pumpkin puree, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into the sausage mixture and cook, stirring often, until sauce is creamy and thick, about 5 minutes.
  • Transfer cooked campanelle pasta to a large pot and pour sausage and pumpkin mixture over pasta. Place over medium-high heat and gently stir until pasta mixture is heated through, 4 to 5 minutes. Serve topped with Parmesan cheese and Italian seasoning.

Nutrition Facts : Calories 426.4 calories, Carbohydrate 51.4 g, Cholesterol 35.9 mg, Fat 16.8 g, Fiber 3.8 g, Protein 17 g, SaturatedFat 7.1 g, Sodium 845.7 mg, Sugar 4.5 g

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