Happy first day of October. This Pumpkin Lasagna is a favorite fall dish at our house. It’s even better the next day.
Ingredients:
One box Oven Ready lasagna noodles
2 15 oz cans Pumpkin Puree
2 C Ricotta Cheese
1/2 TB Cinnamon
1/4 tsp Vanilla
1 egg
1 large Sweet Yellow Onion (finely chopped)
1 TB garlic
1 tube Jimmy Dean Sage Sausage
2 C Mozzarella
2 C Parmesan
Basil
BÉCHAMELSAUCE
Jarred White or Vodka Sauce
Dash of Fresh Nutmeg
3/4 C Parmesan
S&P
Method:
Heat 1 TB EVOO in a medium pot over medium heat. Add the onion and sauté 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.
Combine Pumpkin Puree, Egg, Ricotta Cheese, cinnamon, and vanilla.
In a medium sauce pan combine all Béchamel ingredients and warm through.
Build your lasagna in a 9-by-13-inch baking dish: Start with a layer of Béchamel sauce, then top with a layer of noodles. Layer pumpkin mixture, sausage, cheese (1/2 mozzarella 1/2 Parmesan), noodles, béchamel… Repeat the layers, finishing with noodles and sauce; sprinkle with the remaining 1 cup mozzarella. Bake at 375, uncovered, 40-45 minutes, or until bubbly. Let cool 15 minutes before slicing. Top with fresh basil.
