Pumpkin Lasagna with Sausage and Spinach
Sunday dinner coming at you! If you’re craving a hearty pasta dish but tired of spaghetti and meatballs then look here:
- Pumpkin lasagna with sausage and spinach
- 1 lb sausage, ground or casings removed
- 1 tbsp oil
- 1/2 onion, chopped
- 1 bag prewashed baby spinach leaves
- no boil lasagna noodles
Pumpkin and Ricotta Filling
- 1 can pumpkin
- 8oz ricotta (1/2 container)
- 1 cup shredded mozzarella cheese + 1/2 cup
- 1/4 c parmesan cheese grated
- 1 /2 tsp crushed red pepper pepper
- 1/4 tsp nutmeg
- 1 tsp salt
- 1.5 tsp Italian seasoning or herb paste i.e. Amore brand
- 1 tbsp fresh chopped parsley (optional)
- 1 egg, beaten
- 1/2-1 cup milk
Preheat oven to 400 degrees. In a large bowl mix together ingredients for pumpkin sauce and set aside. Heat oil in a pan (cast iron or non-stick works best), add onions and sausage. Brown all the way through. The sausage and onions should be nice and caramelized. Remove from heat and set aside.
Oil sides of a casserole dish. I used an 8x8 square glass dish. Place a spoonful of pumpkin sauce in bottom of dish as the very first layer. add lasagna noodles. I did 3 halves horizontal, and 1 half vertical. Next, spread about 1/4-1/3 of your pumpkin sauce evenly over noodles. Then add 1/3 of browned sausage, and on top of that a few handfuls of baby spinach leaves. Repeat. I used a minimal amount of lasagna noodles to cut down on carbs, and made my filling layers quite thick. Last layer will be noodles which you will top with a last layer of pumpkin sauce. Cover dish with foil. Bake at 400 degrees for approximately 30 minutes. Remove from oven, and make sure lasagna noodles are tender. If they are soft and cooked through add another 1/2 cup of shredded mozzarella and bake uncovered for 10-15 minutes until cheese is melty and golden. If lasagna noodles are still more than al dente bake covered for about 10 minutes longer, remove from oven, add mozzarella, and bake until ready!
- If you are using a wider dish then you may need more noodles. I used 6 noodles broken in half. As package directions state, increase the amount of liquid to your pumpkin mixture: 1/2 cup of liquid for every 5 noodles. You can also up the amount of cheese and seasonings if desired, but still use 1 egg.
- If using pre-boiled lasagna noodles bake time will be less.
- Make vegetarian by replacing sausage with chopped mushrooms, or omit sausage all together.
- Chicken or turkey sausage would be great here!