PUMPKIN LASAGNA
Provided by Robert Irvine : Food Network
Time 1h25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees. Place the pumpkin puree in a fine sieve over a bowl; set aside to drain while you make the sauce.
- 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 sauce and herbs and bring to a simmer over medium-low heat. Season with salt and pepper, cover and reduce the heat to low. Simmer 15 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs. Drain and toss with the remaining 1/2 tablespoon olive oil.
- Mix the strained pumpkin puree with the egg in a bowl and season with salt and 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.
PUMPKIN LASAGNA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
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 SAUSAGE LASAGNA
In the words of Rachael Ray: "This decadent lasagna is layered with sausage, eggplant, noodles and a pumpkin-bechamel sauce." Featured recipe on the Rachael Ray Show July 17,2008
Provided by chris_tam
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 703.7, Fat 43.7, SaturatedFat 20.6, Cholesterol 117.6, Sodium 1550.4, Carbohydrate 34.8, Fiber 5.7, Sugar 5.6, Protein 46.4
PUMPKIN LASAGNA
I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. -Tamara Huron, New Market, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt., Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 310 calories, Fat 12g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 497mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
ROASTED PUMPKIN LASAGNA
This is a hearty meatless meal that my family enjoys. If you're not a fan of pumpkin, you can use butternut squash instead. -Wendy Masters, East Garafraxa, Ontario
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Peel pumpkin; cut in half lengthwise; discard seeds or save for toasting. Cut into 1/4-in. thick slices. Place in a single layer on two greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/4 teaspoon salt nutmeg. Roast until tender, 30-35 minutes. Reduce oven temperature to 350°., Meanwhile, cook lasagna noodles according to package directions for al dente. In a large saucepan, melt butter over medium heat. Add onion; cook and stir until tender, 6-7 minutes. Add garlic; cook 1 minute longer. Stir in flour and remaining 3/4 teaspoon salt until smooth; gradually whisk in milk and sage. Bring to a boil, stirring constantly; cook and stir until thickened, 8-10 minutes. Remove from the heat; stir in Parmesan cheese. Drain noodles., Place 3 noodles in a greased 13x9-in. baking dish. Layer with 1/3 of the pumpkin, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with remaining noodles, sauce and mozzarella cheese., Bake, covered, 30 minutes. Uncover and bake until golden brown bubbly 30-35 minutes longer. Let stand 10-15 minutes before serving. If desired, sprinkle with red pepper flakes.
Nutrition Facts : Calories 350 calories, Fat 17g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 481mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 13g protein.
PUMPKIN SAUSAGE LASAGNA
Robust in flavor, this hearty entree features a saucy secret. With a unique combination of roasted garlic marinara sauce and pumpkin, the goodness of this festive dish wraps itself around layers of noodles and savory cheeses.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 21m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 446.2 calories, Carbohydrate 36.5 g, Cholesterol 84.6 mg, Fat 18 g, Fiber 3.7 g, Protein 32.1 g, SaturatedFat 8.4 g, Sodium 1058.5 mg, Sugar 6.3 g
SMOKED SAUSAGE, PUMPKIN, AND COLLARD GREENS LASAGNA
A medley of sweet, savory, and smoky flavors come together in this classic comfort food dish. See the recipe below in partnership with Hillshire Farm® Brand.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 2h5m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Cook lasagna noodles in boiling salted water until just al dente, about 8 minutes. Drain well and transfer noodles to a baking pan. Toss the noodles with 1 tablespoon of the olive oil to prevent them from sticking together.
- Heat remaining 2 tablespoons olive oil in a large skillet over medium-high. Add sausage; cook about 4 minutes, stirring occasionally, until lightly browned. Add onion, reduce heat to medium, and cook 4 minutes, stirring occasionally, until softened. Add collard greens and cook about 8 minutes, stirring frequently, until wilted and liquid has evaporated. Add garlic and cook until fragrant, about 1 minute. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and cool slightly.
- In a medium bowl, stir together 1 teaspoon salt, remaining 1/2 teaspoon pepper, pumpkin puree, heavy cream, nutmeg, and cayenne pepper. In another bowl, stir together remaining 1/2 teaspoon salt, ricotta, eggs, 1 1/2 cups Parmesan, and 1 cup fontina.
- Coat a 9x13-inch (3-quart) broiler-proof baking dish with cooking spray. Spoon 1/2 cup of the pumpkin mixture into the dish; spread in an even layer. Arrange 3 or 4 lasagna noodles over pumpkin mixture, overlapping slightly. Spread 1/2 of the remaining pumpkin mixture over the noodles in an even layer. Top with 1/2 of the sausage mixture and another layer of 3 to 4 noodles. Spread 1/2 of the ricotta mixture over noodles. Repeat layering with noodles, remaining pumpkin mixture, remaining sausage mixture, another layer of noodles, and remaining ricotta mixture.
- Cover lasagna with foil and bake until bubbly around the edges and thoroughly heated in the center, about 50 minutes. Remove from the oven and uncover. Preheat broiler. Sprinkle remaining 1/2 cup Parmesan and remaining 1 cup fontina on top of the lasagna and broil about 4 inches from heat source until browned, about 4 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 572.9 calories, Carbohydrate 46.8 g, Cholesterol 111.3 mg, Fat 30.8 g, Fiber 6.4 g, Protein 30.3 g, SaturatedFat 14.2 g, Sodium 1377 mg, Sugar 7 g
More about "pumpkin sausage lasagna food"
PUMPKIN AND SAUSAGE LASAGNA RECIPE - TODAY.COM
From today.com
4.7/5 (302)Category EntréesAuthor Katie Lee
PUMPKIN SAUSAGE LASAGNA | VERY BEST BAKING
From verybestbaking.com
Servings 6Category Entrees
PUMPKIN SAUSAGE LASAGNA - LIFE MADE SIMPLE
From lifemadesimplebakes.com
4.8/5 (19)Total Time 1 hr 25 minsCategory Main CourseCalories 504 per serving
PUMPKIN SAUSAGE LASAGNA | COOKING MAMAS
From cookingmamas.com
PUMPKIN AND SAUSAGE LASAGNE, THE ORIGINAL RECIPE | AIA FOOD
From aiafood.com
SAUSAGE AND PUMPKIN LASAGNA RECIPE | PUMPKIN LASAGNA, RECIPES, …
From pinterest.com
PUMPKIN SAUSAGE LASAGNA : RECIPES
From reddit.com
PUMPKIN, KALE AND SAUSAGE LASAGNA - THE DARING GOURMET
From daringgourmet.com
ITALIAN 'SAUSAGE' & PUMPKIN LASAGNA (4 SERVINGS) – MOSAIC
From mosaicfoods.com
PUMPKIN & SAUSAGE LASAGNA – RECIPE OF THE WEEK | STARGAZER …
From stargazerhollow.com
ROASTED PUMPKIN AND SAUSAGE LASAGNA – – JUSTALITTLEBITE
From justalittlebite.com
PUMPKIN & KALE LASAGNA - FOXES LOVE LEMONS
From foxeslovelemons.com
AUTUMN LASAGNA WITH PUMPKIN AND SAUSAGE - SICILIANS CREATIVE …
From sicilianicreativiincucina.it
PUMPKIN SAUSAGE LASAGNA
From pinterest.ca
ROASTED PUMPKIN AND SAUSAGE LASAGNA - THE RECIPE WENCH
From therecipewench.com
PUMPKIN SAUSAGE LASAGNA. A RACHAEL RAY RECIPE — DINNER …
From medium.com
APPLE, PUMPKIN, AND SPICY SAUSAGE LASAGNA - BELLE VIE
From thebellevieblog.com
PUMPKIN LASAGNA | NUTRITIOUS EATS
From nutritiouseats.com
ROASTED PUMPKIN AND SAUSAGE LASAGNA - THE RECIPE WENCH
From therecipewench.com
PUMPKIN LASAGNA - DINING WITH ALICE
From diningwithalice.com
PUMPKIN LASAGNA - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
PUMPKIN LASAGNA ROLLS - THE SAVVY SPOON
From thesavvyspoon.com
SAUSAGE AND PUMPKIN LASAGNA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
PUMPKIN SAUSAGE LASAGNA WITH SWISS CHARD - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
PUMPKIN AND SAUSAGE LASAGNA - HUMMINGBIRD THYME
From hummingbirdthyme.com
PUMPKIN LASAGNA WITH SAUSAGE AND SPINACH - MOM UNDER PRESSURE
From momunderpressure.com
PUMPKIN SAUSAGE LASAGNA - MEDITERRANEAN RECIPES
From fooddiez.com
PUMPKIN LASAGNA WITH SAUSAGE AND SPINACH - MOM UNDER PRESSURE
From momunderpressure.com
PUMPKIN LASAGNA WITH SWEET CHICKEN APPLE SAUSAGE RECIPE
From foodnewsnews.com
PUMPKIN BéCHAMEL AND SAUSAGE LASAGNA - MOLTO ONO
From blog.giallozafferano.com
PUMPKIN SAUSAGE LASAGNA - RECIPE GOLDMINE RECIPES
From recipegoldmine.com
PUMPKIN LASAGNA WITH SWEET CHICKEN APPLE SAUSAGE RECIPE
From oneacrevintagehome.com
ROASTED PUMPKIN AND SAUSAGE LASAGNA – – JUSTALITTLEBITE
From justalittlebite.com
PUMPKIN AND SAUSAGE LASAGNA ROLLS {21 DAY FIX}
From thefoodieandthefix.com
PUMPKIN SAUSAGE LASAGNA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
PUMPKIN SAUSAGE LASAGNA | RECIPE | SAVORY PUMPKIN RECIPES, …
From pinterest.ca
"PUMPKIN AND SAUSAGE LASAGNA" - RECIPES ON SPOONACULAR
From spoonacular.com
PUMPKIN AND SAUSAGE LASAGNA - HUMMINGBIRD THYME
From hummingbirdthyme.com
PUMPKIN AND SAUSAGE LASAGNA - FOODS AND DIET
From foodsanddiet.com
PUMPKIN AND SAUSAGE LASAGNA - FLYPEACHPIE
From flypeachpie.com
PUMPKIN AND SAUSAGE LASAGNA RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love