pumpkin lasagna with sausage

Name: Pumpkin Lasagna with Sausage
Prep time: 40 min
Cook time: 40 min
Yield: 8
Cuisine: Italian
Ingredients: 1 1/2 pound(s) bulk italian sausage; 1 large sweet onion, diced; 1 teaspoon(s) dried sage; 29 ounce(s) pumpkin, canned; 2 to 3 cup(s) mashed sweet potato; 1 quart(s) chicken stock; 1/4 cup(s) maple syrup (or brown sugar); 2 ounce(s) cream cheese; 3 tablespoon(s) balsamic vinegar; 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground nutmeg; To Taste - salt & pepper; 1 cup(s) grated cheese, pecorino romano; 1 cup(s) parmigiano-reggiano, grated; 2 cup(s) cheddar-jack, shredded blend; 1 pound(s) lasagna noodles, cooked

5 Pinches

Tiffany Pennington

Greenville, NY

Updated on Oct 10, 2017

This recipe was inspired by Rachel Ray's Rigatoni with Pumpkin and Sausage. On the night that I was craving this, my pantry offerings were limited. I didn't have any cream or rigatoni. I didn't have any wine. I only had a four-year old box of lasagna noodles. Cheddar-jack would not have been my first choice -- but that's what I had. I also had a bunch of left overs: a little hunk of cream cheese, some pork tenderloin from two nights ago. A bunch of baked sweet potatoes. That last little bit of Canadian maple syrup in can. This recipe lends itself well to substitutions.

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prep time 40 Min

cook time 40 Min

method Bake

yield 8 to 12 servings

Ingredients

1 1/2 pounds bulk italian sausage
1 large sweet onion, diced
1 teaspoon dried sage
29 ounces pumpkin, canned
2 to 3 cups mashed sweet potato
1 quart chicken stock
1/4 cup maple syrup (or brown sugar)
2 ounces cream cheese
3 tablespoons balsamic vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
To Taste - salt & pepper
1 cup grated cheese, pecorino romano
1 cup parmigiano-reggiano, grated
2 cups cheddar-jack, shredded blend
1 pound lasagna noodles, cooked

How To Make pumpkin lasagna with sausage

Step 1

In a skillet, cook the bulk italian sausage, diced onions and sage together on medium-high heat. The onions should be very tender and the sausage should develop some browning. Set aside to be added to the sauce later.

Step 2

In a large 5-quart pot on medium high heat, add pumpkin, sweet potato and chicken stock and stir well to blend ingredients thoroughly. Continue to add cream cheese, syrup/sugar, balsamic vinegar and spices and stir well. Taste sauce for seasoning and add salt/pepper if desired. Stir frequently until mixture starts to simmer and remove from heat. Add meat mixture to the sauce and stir together.
Step 3

Prepare lasagna noodles according to package directions. (I do this stove-top step last and I place the noodles in cold water so they don't stick together during the assembly of the lasagna.)
Step 4

Preheat oven to 350F. Oil a lasagna pan (a 13 x 9 x 2 inch pan is not quite large enough - but if you don't mind leftover noodles and sauce, it'll do just fine.)
Step 5

Drop a layer of the pumpkin-sausage sauce in the bottom of the lasagna pan. Cover with a single layer of noodles. Ladle another layer of sauce over the noodles. Sprinkle on a quarter-cup of parmigian, a quarter-cup of romano and about a half cup of cheddar-jack cheeses over the sauce.
Step 6

Continue layering noodles, sauce and cheese until the pan is full or you run out of ingredients. Place the lasagna pan on a baking sheet (to catch any spills or bubble-overs) and cook on the center rack of the oven for 30-40 minutes. Cheeses should be fully melted, edges should be bubbling. Remove lasagna from oven and let set for 5-10 minutes before serving.
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