Oh my fall deliciousness! Last night a tried something new and it was fantastic. I was craving something fall-ish but something that my daughter would enjoy as well. Then I thought, Lasagna! I came across a recipe from the Food Network, and with a few tweaks of my own, whipped it together and invited a few neighbors over to enjoy. The pumpkin is incredibly subtle and an excellent way to sneak in some really good nutrients, beta carotene and the like. So yummy! I will definitely be making this one again.
Pumpkin Lasagna
Pumpkin, Sausage and Zucchini Lasagna (adapted from Food Network)
1 16 oz Box Lasagna Noodles
1 1/2 T. Olive Oil
1 Medium Onion, chopped
3-4 Cloves of Garlic, minced
1 Pound Spicy Italian Sausage (can use mild as well), casings removed
1/2 C Red Wine
1 28 oz. Can Tomato Sauce
1 T Oregano
Fresh Ground Pepper
Salt
1 can Pumpkin
1 Large Egg
3 Cups Shredded Mozzarella
1/2 C Shredded Romano
2 1/2 C Ricotta
1/4 C Fresh Basil, chopped
1/4 C Fresh Parsley, chopped1-2 Large Zucchini, thinly sliced length wise
Directions
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. (I skipped this)
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs. Drain and toss with 1/2 tablespoon olive oil.
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.
Mix the strained pumpkin puree with the egg in a bowl and season with salt and pepper. Add in the mix the ricotta, 2 cups mozzarella and the Romano. Stir in the Basil and Parsley.
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 cheese/pumpkin filling, then half of the zucchini, over the noodles. 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.
Photograph by Ngoc Minh Ngo
Original Recipe at: http://www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-lasagna-recipe/index.html?oc=linkback
