Pumpkin Lasagna

Servings:  10

Skill Level:  Intermediate 

Total Time:  2 hours

Ingredients:

 

Tomato Sauce

24 oz. Fire roasted crushed tomatoes, canned

2 T. Tomato paste

1 cup Water

Lasagna 

16 each Lasagna noodles, whole wheat, al dente

1 T. Olive oil

2 each Red onion, rough chopped

10 each Garlic cloves, rough chopped

1 ½ lbs. Chicken sausage, casein removed, browned (or protein of choice, cooked)

8 oz. Red wine

4 cups Arugula

1 cup Basil and flat leaf parsley, chopped

1 each Egg, whole

2 cups Pumpkin puree

3 ½ cups Ricotta, whole milk

1 ½ cups Fontina cheese, shredded

1 cup Smoked gouda cheese, shredded

6 each Roma tomatoes, sliced in half, lengthwise

 

Directions:

 

  1. Preheat oven to 350 degrees.
  2. Make Tomato Sauce by adding the tomato sauce ingredients to a medium pan or pot and turn to medium heat.  Reduce volume by half, roughly 15 minutes.  Set aside. 
  3. Cook noodles to al dente and set aside.
  4. Brown chicken sausage in a medium sauté pan or cast iron pan.  Set aside.
  5. Preheat large sauté pan to medium high heat.  Add olive oil.  Cook red onion for at least 3-4 minutes, until brown.  Add garlic and cook until edges are brown. 
  6. Add chicken sausage to onions and garlic.  Stir.  Deglaze the pan with red wine.
  7. Cook/simmer until red wine has reduced in half.  Add tomato sauce.  Stir. 
  8. Reduce heat to medium low heat.  Add arugula to pan followed by the herbs. 
  9. Stir the mixture then turn the heat off once everything has come together.
  10. In a large mixing bowl, combine egg, ricotta cheese, pumpkin and shredded cheeses – add a pinch of salt and pepper.  Stir until everything is combined. 
  11.  In a deep casserole dish or lasagna pan, layer the following components:
    1. Chicken Sausage Mixture (thin layer)
    2. Layer of Noodles
    3. Chicken Sausage Mixture (thin layer)
    4. Pumpkin & Cheese Mixture (evenly spread)
    5. Layer of Noodles
    6. Keep repeating until you have a final layer of Pumpkin & Cheese Mixture
    7. Place halved roma tomatoes on top.  Cover with foil.
    8. Bake in oven for 1 hour and 15 minutes.
    9. Uncover and bake for additional 30 minutes.  Rest for at least 20 minutes before slicing.  ENJOY!

 

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