Pumpkin Sausage Lasagna Food

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PUMPKIN LOVERS LASAGNA



Pumpkin Lovers Lasagna image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 17

Kosher salt
1 head escarole, coarsely chopped
1 head garlic, cloves separated but not peeled
6 tablespoons butter
10 to 12 fresh sage leaves, torn
1 pound butternut squash, peeled and cut into bite-size pieces
Freshly ground pepper
1 1/2 cups chicken stock
3 tablespoons all-purpose flour
3 cups milk
Freshly grated nutmeg
Two 15-ounce cans pure pumpkin puree
3 eggs
2 cups fresh ricotta
2 cups freshly grated Parmigiano-Reggiano
1 box no-boil flat lasagna
12 ounces Italian Fontina, Fontina Val D'Aosta or Gouda cheese, shredded

Steps:

  • Preheat the oven to 375 degrees F.
  • Bring a few inches water to a boil in a large pot and add salt. Cook the escarole for 5 minutes, then drain.
  • Cover the garlic cloves with water in a saucepan and simmer for 20 minutes. Drain and let cool. Squish the garlic pulp from the jackets into a bowl and mash with a fork.
  • Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat. Add the sage and stir. Add the squash, stir and season with salt and pepper. Add the chicken stock and cook, stirring occasionally, for 15 minutes. All the stock should be absorbed and the squash should be lightly browned and tender. Remove from the heat.
  • Melt the remaining 3 tablespoons butter in another medium saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and mashed garlic and season with salt, pepper and a little nutmeg. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon's surface).
  • 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 Parmigiano-Reggiano and the remaining egg.
  • Preheat the oven to 375 degrees F. Soak the lasagna sheets in water for 5 minutes.
  • Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole. Top with half the Fontina, 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 Parmigiano-Reggiano and Fontina.
  • 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.

PUMPKIN SAUSAGE LASAGNA



Pumpkin Sausage Lasagna image

In the words of Rachael Ray: "This decadent lasagna is layered with sausage, eggplant, noodles and a pumpkin-bechamel sauce." Featured recipe on the Rachael Ray Show July 17,2008

Provided by chris_tam

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil (EVOO)
1 1/2 lbs bulk sweet Italian sausage, casings removed (pork, chicken or turkey, whatever you like)
1 large eggplant, peeled and chopped into small pieces
1/2 cup onion (1 medium chopped)
2 garlic cloves, grated
salt & freshly ground black pepper
3 tablespoons butter
3 tablespoons flour
3 cups milk (eyeball it)
15 ounces pumpkin puree (not pumpkin pie filling)
3 dashes fresh nutmeg
16 ounces no-boil lasagna noodles (1 box)
1 1/4 cups grated parmigiano-reggiano cheese

Steps:

  • preheat oven to 375°F.
  • heat a large sauté pan over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the sausage and cook until golden brown, breaking the meat up as it cooks with a wooden spoon or rubber spatula. Push the meat to one side of the pan and add the eggplant, onion and garlic. Cook 7-8 minutes, until tender, then season with salt and freshly ground black pepper.
  • While the veggies are cooking, place a medium-size sauté pan over medium-high heat and melt the butter. Whisk in the flour and cook the mixture for about 1 minute. Whisk the milk into roux, breaking up any clumps. Bring the mixture to a bubble and add the pumpkin puree and nutmeg. Season the sauce with salt and freshly ground black pepper, reduce the heat and simmer the sauce for 2-3 minutes, until slightly thickened.
  • Spread about 1 cup of the sauce into the bottom of a 13 x 9" casserole dish. Layer three lasagna noodles over the sauce, then top them with about 1 cup of the meat mixture, a cup or so of the sauce and a palmful of cheese. Repeat these layers two times, topping the casserole with a layer of lasagna noodles. Spoon the remaining sauce over the noodles, sprinkle the remaining grated cheese over top. Cover with aluminum foil and bake the lasagna until the sauce is bubbling and pasta is baked through, about 45 minutes.
  • During the last ten minutes of baking, remove the aluminum foil to brown the cheese. Once out of the oven, allow the dish to rest a few minutes before serving.

Nutrition Facts : Calories 703.7, Fat 43.7, SaturatedFat 20.6, Cholesterol 117.6, Sodium 1550.4, Carbohydrate 34.8, Fiber 5.7, Sugar 5.6, Protein 46.4

PUMPKIN LASAGNA WITH SAUSAGE



Pumpkin Lasagna with Sausage image

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...

Provided by Tiffany Pennington

Categories     Casseroles

Time 1h20m

Number Of Ingredients 16

1 1/2 lb bulk italian sausage
1 large sweet onion, diced
1 tsp dried sage
29 oz pumpkin, canned
2 to 3 c mashed sweet potato
1 qt chicken stock
1/4 c maple syrup (or brown sugar)
2 oz cream cheese
3 Tbsp balsamic vinegar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
To Taste salt & pepper
1 c grated cheese, pecorino romano
1 c parmigiano-reggiano, grated
2 c cheddar-jack, shredded blend
1 lb lasagna noodles, cooked

Steps:

  • 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.
  • 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.
  • 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.)
  • 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.)
  • 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.
  • 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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Top Asked Questions

How do you make pumpkin and sausage lasagna?
Pumpkin and Sausage Lasagna. Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Spoon about a cup of sauce into the dish, spreading it to cover the bottom. Make a layer of lasagna noodles over the sauce, then begin layering first with the ricotta mixture, then the sauce, then the mozzarella.
What do you eat with lasagna?
Since the air is cooler, I naturally gravitate towards rich food, and this certainly is that. Layers of kale, Italian sausage, sugar-pie pumpkin béchamel, herbed-ricotta, and fresh mozzarella marry perfectly between lasagna noodles.
What is the best way to cook Italian sausage?
Stir in garlic and a pinch of crushed red pepper and cook about 2 minutes. Add the sausage back to the pan. Stir in the canned pumpkin, cream, salt, and pepper. Remove from heat and set aside.
How do you cook lasagna sheets in the oven?
Preheat the oven to 375 degrees F. Soak the lasagna sheets in water for 5 minutes. Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole.

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