Ingredients:
– 1 pound of sweet Italian sausage
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 can of pumpkin puree (15 oz)
– 1 cup of chicken broth
– 1 tablespoon of dried sage
– Salt and pepper
– 1 package of lasagna noodles
– 1 container of ricotta cheese (15 oz)
– 2 cups of shredded mozzarella cheese
Instructions:
1. Preheat your oven to 375 degrees F.
2. In a large skillet over medium heat, cook the sausage until browned. Remove from the skillet and set aside.
3. Add the onion to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
4. Stir in the pumpkin puree, chicken broth, sage, and salt and pepper to taste. Cook for 5-7 minutes or until the mixture has thickened slightly.
5. Cook the lasagna noodles according to the package instructions and drain.
6. In a large bowl, stir together the ricotta cheese and 1 cup of shredded mozzarella cheese.
7. To assemble the lasagna, spread a thin layer of the pumpkin mixture in the bottom of a 9×13 inch baking dish. Add a layer of cooked lasagna noodles on top.
8. Spread half of the ricotta cheese mixture over the noodles, followed by half of the sausage.
9. Repeat with another layer of noodles, remaining ricotta cheese mixture, and remaining sausage.
10. Top with a final layer of noodles and the remaining pumpkin mixture. Sprinkle the remaining shredded mozzarella cheese on top.
11. Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
12. Let the lasagna cool for 5-10 minutes before slicing and serving.
This pumpkin and sausage lasagna recipe is a great way to switch up your usual lasagna routine and add some fall flavors to your meals. The combination of pumpkin and sausage is warm and comforting, and the cheese and noodles make this dish a filling and satisfying meal. Give this recipe a try and enjoy a delicious and cozy fall dinner.