PUMPKIN SAUSAGE LASAGNA
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
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
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Ismail Islam
[email protected]This recipe was a flop. The lasagna was too dry and the flavors were off. I don't recommend this recipe.
Ms Dolano
[email protected]Yum!
Wajeeha Ajmal
[email protected]This was a great way to use up leftover pumpkin puree! I had no idea what to do with it, but this lasagna was the perfect solution. It was delicious and easy to make.
TAE Jk ZARA
[email protected]Made this recipe last night and it was a hit with everyone at the table! I had to make a few substitutions due to dietary restrictions, but it still turned out fantastic.
Jim Kuell
[email protected]Eh, I've had better.
Janet Anakwa
[email protected]Amazing! This lasagna is a must-try for anyone who loves pumpkin and sausage. The flavors are out of this world.
MD:SALMAN KURAISI
[email protected]I was pleasantly surprised by how much I enjoyed this pumpkin sausage lasagna. It was easy to make and packed with flavor. I'll definitely be adding this recipe to my regular rotation.
Ashley Lacombe
[email protected]Disappointed. The lasagna was too bland for my taste. I felt like the pumpkin sauce and sausage didn't complement each other well.
Abubakar Nuhu
[email protected]My family loved this dish! The pumpkin sauce added a unique and delicious twist to the traditional lasagna. I followed the recipe as written, and it turned out perfectly. I highly recommend this recipe.
Ibrahim Saqib
[email protected]Mediocre. Personally not a fan of mixing pumpkin with sausage, but I was curious to try it after seeing this recipe. Not my favorite, wouldn't make again.
Chani Shepherd
[email protected]This pumpkin sausage lasagna was an absolute hit with my family! The creamy pumpkin sauce, perfectly cooked sausage, and cheesy layers were a delicious combination. The instructions were easy to follow, and the end result was a flavorful and comforti