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Pumpkin Lasagna

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 Italian sausages casing removed (you can use up to 1 pound of sausage)
  • 8 ounces baby portabella mushrooms sliced
  • 4 cloves garlic finely chopped
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh oregano chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup red wine
  • 26 ounces tomato sauce
  • 1 cup pumpkin puree
  • 1 egg
  • 6 ready to use lasagna sheets
  • 2 1/2 cups ricotta
  • 2 1/2 cups shredded mozzarella divided
  • 1/2 cup pecorino Romano
  • 2 medium zucchini sliced

Prep Time:

15 minutes

Cook Time:

40 minutes

Serves:

An unusual lasagna that is absolute delicious!  Don’t be put off by the addition of pumpkin puree, it adds a depth of flavor to the lasagna that is amazing!

Preparation

  1. Preheat oven to 350°F.
  2. Heat olive oil in large sauté pan and sauté onions over medium heat until translucent.
  3. Add sausage, breaking into small pieces and sauté until just cooked through.
  4. Add mushrooms and garlic cooking until mushrooms are tender, about 5 minutes.
  5. Add wine and reduce by half.
  6. Stir in the herbs and tomato sauce and simmer over medium low for 15 minutes.
  7. Mix together pumpkin and egg, set aside.
  8. Mix together the ricotta, 1 cup mozzarella and Romano.
  9. Spread a ladle of sauce in the bottom of a lasagna pan. Top with lasagna noodles, 1/2 pumpkin mixture, 1/2 of sliced zucchini, 1/2 of the cheese and then repeat.
  10. Top with remaining 1 1/2 cups mozzarella cheese and bake 40 minutes.
  11. Let rest for 15 minutes prior to serving.