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Pumpkin ricotta lasagna
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Pumpkin Ricotta Lasagna

A fall twist on the classic lasagna dish.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: dinner
Cuisine: Italian
Keyword: lasagna, pumpkin
Servings: 12 servings
Calories: 500kcal
Cost: $25

Equipment

  • 9×13 baking dish
  • a large skillet
  • a large pot
  • colander
  • cheese grater
  • sharp knife

Ingredients

  • 2 tbsp olive oil
  • 1 cup pumpkin purèe
  • 1 yellow onion diced
  • 4 garlic cloves peeled and minced
  • 1 lb Italian sausage casings removed
  • ½ cup red wine like cabernet
  • 28 oz crushed tomato sauce
  • ¼ cup basil chopped
  • 1 lb lasagna noodles
  • 1 egg
  • ½ tsp oregano
  • 2½ cups ricotta cheese
  • 2 cups shredded mozzarella
  • ½ cup parmesan and romano blend cheese grated
  • salt and pepper

Instructions

  • Preheat the oven to 350°F. Fill your pot with water and set on high heat. Bring water to a boil and cook around 12 lasagna noodles until al dente. Be careful to make sure they don’t stick together while boiling! Drain.
    1 lb lasagna noodles
  • In the meantime, heat the oil in a large skillet over medium heat. Add onion and sauté until softened, about 6 minutes. Add the garlic and cook for 2 minutes more. Add the sausage and cook until browned, around 6-7 minutes. Break up the meat into bite sized pieces with a spatula as it cooks.
    1 yellow onion, 4 garlic cloves, 1 lb Italian sausage, 2 tbsp olive oil
  • Pour in the wine and cook until reduced by half. Stir in the tomato sauce, basil and oregano and bring the sauce to a simmer over medium heat. Add salt and pepper to taste, and then reduce the heat to low. Simmer for 15 minutes, stirring occasionally (uncovered).
    ½ cup red wine, 28 oz crushed tomato sauce, ¼ cup basil, ½ tsp oregano, salt and pepper
  • In another bowl, mix the pumpkin together with the egg, and season it more salt and pepper. In a separate bowl, mix the ricotta, 1 cup of mozzarella and the parmesan Romano blend.
    1 cup pumpkin purèe, 1 egg, 2½ cups ricotta cheese, 2 cups shredded mozzarella, ½ cup parmesan and romano blend cheese
  • Build the lasagna. In your baking dish, start with a layer of red sauce and meat, and then top with four lasagna noodles. Evenly spread half the pumpkin filling over the noodles, and then top with that with half of the cheese mixture. Cover with more red sauce.
  • Repeat the layers once more (noodles, pumpkin, cheese, the last of the noodles, and the remaining sauce).
  • Sprinkle the top with the remaining mozzarella. Bake in the oven uncovered for 40 minutes or until bubbly.
  • Let cool for 15 minutes before serving.