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
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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khadija khadija
[email protected]I'm definitely going to be making this lasagna again. It's a new family favorite.
Natalice Luiz
[email protected]This lasagna is a great way to use up leftover pumpkin puree. It's also a great dish to freeze for later.
Famous Kings
[email protected]I've made this lasagna several times and it's always a crowd-pleaser. It's the perfect dish for a special occasion.
Rayaan jani
[email protected]This lasagna is a bit time-consuming to make, but it's worth the effort. The results are amazing.
Sabbu Khan
[email protected]I made this lasagna for a potluck and it was a big hit. Everyone loved it!
Samkelisiwe Gcumisa
[email protected]This is a great recipe for a fall dinner party. It's festive and delicious.
Ginou Bazile
[email protected]I'm not a big fan of pumpkin, but I was pleasantly surprised by how much I enjoyed this lasagna. The pumpkin flavor was subtle and not overpowering.
ufgug ggdggu
[email protected]This lasagna was easy to make and very delicious. I used a store-bought pumpkin puree and it worked out fine.
Lolita Navarro
[email protected]I followed the recipe exactly and the lasagna turned out great! The pumpkin puree added a nice sweetness to the dish, and the sausage gave it a savory flavor.
NASEER AZAM
[email protected]This pumpkin lasagna was a hit with my family! The combination of flavors was perfect, and the lasagna was cooked to perfection. I will definitely be making this again.