Pumpkin, Sausage, & Sage Lasagna

by Lauren

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I normally wouldn’t attempt to make lasagna. Although I adore it, it’s a tad time consuming. Layer after layer…after layer.

But I’ve decided that those layers and layers of cheesy, saucy goodness are soooo worth the time spent.

Especially when pumpkin is in the mix!

By the way, have you ever had rainbow chard?! It’s totally the new kale and definitely my new favorite green. The gorgeously colored stems may or may not have swayed me to this decision.

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I debated using a fresh tomato sauce to keep this lasagna “healthier”, but let’s be honest, except for the chard and pure pumpkin puree, this is not a healthy dish.

The garlic cream sauce was a given once I accepted this notion. While I love a good salad or light meal, healthier is not always better and this lasagna proves it.

On that note, the fresh mozzarella and sage in this dish are a must. When you pull it out of the oven and inhale the scent of fresh sage while the cheese is bubbling over the sides, you’ll thank me.

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Oh, and about that bubbling over the sides issue. Put your baking dish on a cookie sheet while this bakes. Save yourself the mess.

Little Yellow Note: You can make this dish vegetarian by leaving out the sausage and subbing with a few cups of sliced mushrooms…but remember, healthier is not always better! Winking smile

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Print Recipe

Pumpkin, Sausage, & Sage Lasagna

Adapted from Rachel Ray

Makes 10 servings

Ingredients

3 cups rainbow chard, chopped

3 garlic cloves, grated or mashed

3 tablespoons butter

10 to 12 fresh sage leaves, chopped

1 pound sweet Italian sausage

2 small white onions, diced

3 tablespoons all-purpose flour

3 cups milk

1/4 teaspoon nutmeg

2 15-ounce cans pure pumpkin puree

3 eggs

2 cups fresh ricotta

2 cups freshly grated parmesan

1 box no-boil, oven ready, flat lasagna noodles (Trader Joe’s!)

12 ounces fresh mozzarella, thinly sliced

Salt and pepper, to taste

Directions

Preheat the oven to 375 degrees F. Place chard in a large microwave proof bowl and microwave for 4 minutes, until wilted.

Meanwhile, cook the onions and sausage with a drizzle of olive oil in a medium pan. Cook for 8-9 minutes or until sausage is cooked through and the onion is translucent. Add the sage and stir for about 30 seconds. Add the chard, stir, and season with salt and pepper.

Melt 3 tablespoons butter in a medium saucepan over medium heat. Add the flour and whisk for 1 minute. Slowly whisk in the milk and garlic and season with salt, pepper and nutmeg. Cook until slightly thickened (the sauce will coat the back of a spoon evenly).

Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl. In another bowl, whisk together the ricotta, half the parmesan and the remaining egg.

Pour half the garlic sauce into the bottom of a deep 9×13 inch (or larger if you have it) baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets (pressing down lightly) and spread with all of the ricotta mixture, followed by the sausage and chard mixture. Top with half the mozzarella, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets. Finish with the remaining garlic sauce and sprinkle with the remaining parmesan and mozzarella.

Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more. Let rest for 15 minutes, then cut and serve.

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P.S. Clearly, this feeds a crowd.

From the Little Yellow Kitchen,

Lauren

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12 Responses to “Pumpkin, Sausage, & Sage Lasagna”

  1. I was planning to make fresh lasagna noodles this weekend and debating between the butternut squash recipe from Bon Appetit and traditional lasagna. But now I know I’m going to make your pumpkin sausage lasagna, plus an extra pan for my friend who just had a baby! This looks incredible and I’m so ready for fall comfort food!

  2. I’m usually a traditional lasagna kinda guy but this sounds way better! I love sage and with sausage, where do I sign up 😉

  3. I absolutely love pumpkin in savory things. It’s been a pie for far, far too long. This looks so so good! I also needed a recipe to make good use of my pasta maker 😉

  4. Lauren

    Oh great idea!! This freezes and can be reheated really easy in the oven. She will love it and I’m sure be impressed with you having done something so unique and thoughtful.

  5. Lauren

    Yep, I must say, for a Fall dish, this one is topping my list right now!

  6. Lauren

    Oh perfect! It’s defintely different than a pie – I hope you enjoy!

  7. Made this last night for a fall dinner party. It was a hit. Recommend low moisture mozzarella as I had alot of water pooling on top. Drained off some of the water and baked at 400 for 15min as instructed and it was awesome. Left overs today were even better! Going to make it for Thanksgiving without the sausage for a vegan delight.

  8. This looks AMAZING cush!! So good seeing you and Chrissy this weekend!

  9. I made this last night and it is amazing! I’m a huge fan of your blog. Keep ’em coming!

  10. Chrissy

    So glad to hear it Tricia! It was such a hit at our Pumpkin-themed party with our neighbors!

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