Hosted By
DnD



Pumpkin Lasagna

Serving Size - 8
Prepared By - DnD
Recipe Rating
* * * * * 		Printer Friendly Recipe

2 - 15 oz can of pumpkin puree
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, chopped
7 cloves garlic, minced
1 lb ground spicy Italian sausage
3/4 cup red wine
28-ounce can tomato puree
1/4 cup chopped fresh basil
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
16-ounce box lasagna noodles
2 large egg
16 oz ricotta cheese
1 lb mozzarella cheese, shredded
1/2 cup shredded romano cheese
2 large zucchini, very thinly sliced

Preheat the oven to 350 degrees. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the onion and saute until translucent, 6 to 7 minutes. Add the garlic and cook until fragrant, 2 more minutes. Add the sausage and cook until brown, breaking it up with a wooden spoon. Pour in the wine and cook until reduced by half. Stir in the tomato puree and herbs and bring to a simmer over medium-low heat. Season with salt and pepper, uncover and reduce the heat to low. Simmer 15 minutes, stirring occasionally until sauce is almost boiled off. Meanwhile, bring a large pot of water to a boil. Add the 14 lasagna noodles and cook as the label directs. Mix the pumpkin puree with the eggs in a bowl and season with pepper. In a separate bowl, mix the ricotta, 1 cup mozzarella and the romano. Build your lasagna in a 9-by-13-inch baking dish: Start with a layer of sauce, then top with a layer of noodles. Evenly spread half of the pumpkin filling, then half of the zucchini, over the noodles. Top with half of the cheese mixture and cover with some of the sauce. Repeat the layers, finishing with noodles and sauce; sprinkle with the remaining 1 cup mozzarella. Bake, uncovered, 35 to 40 minutes, or until bubbly. Let cool 15 minutes before slicing.