| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 50 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 50 min |
| Yield: | 8 servings |
Ingredients
- 1 cup pumpkin puree
- 1 1/2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 4 to 6 cloves garlic, sliced
- 1 pound spicy Italian sausage, casings removed
- 1/2 cup red wine
- 1 28-ounce can tomato sauce
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground pepper
- 1 16-ounce box lasagna noodles
- 1 large egg
- 2 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded romano cheese
- 1 large zucchini, very thinly sliced
Instructions
- Preheat the oven to 350 degrees. Place the pumpkin puree in a fine sieve over a bowl; set aside to drain while you make the sauce.
- Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the onion and saute until translucent, 6 to 7 minutes. Add the garlic and cook until fragrant, 2 more minutes. Add the sausage and cook until brown, breaking it up with a wooden spoon. Pour in the wine and cook until reduced by half. Stir in the tomato sauce and herbs and bring to a simmer over medium-low heat. Season with salt and pepper, cover and reduce the heat to low. Simmer 15 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs. Drain and toss with the remaining 1/2 tablespoon olive oil.
- Mix the strained pumpkin puree with the egg in a bowl and season with salt and pepper. In a separate bowl, mix the ricotta, 1 cup mozzarella and the romano.
- Build your lasagna in a 9-by-13-inch baking dish: Start with a layer of sauce, then top with a layer of noodles. Evenly spread half of the pumpkin filling, then half of the zucchini, over the noodles. Top with half of the cheese mixture and cover with some of the sauce. Repeat the layers, finishing with noodles and sauce; sprinkle with the remaining 1 cup mozzarella. Bake, uncovered, 35 to 40 minutes, or until bubbly. Let cool 15 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 878 |
| Total Fat | 51 g |
| Saturated Fat | 25 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 44 g |
| Cholesterol | 172 mg |
| Sodium | 1549 mg |
| Serving Size | 1 of 8 servings |
| Calories | 878 |
| Total Fat | 51 g |
| Saturated Fat | 25 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 44 g |
| Cholesterol | 172 mg |
| Sodium | 1549 mg |
Reviews
I really liked this recipe. I changed just a few things. I used hot Italian sausage 2 pounds and I also added spinach. Will make again and again. Thanks for the great recipe 🙂
The print recipe and the on-line view are quite different. I followed the print version which cubes the zucchini, calls for 1c red wine, only 1c mozzarella, 1c romano, 2 eggs and 1.5c pumpkin. I roasted the pumpkin to get that dense carmelized flavor and seasoned with salt, butter fried sage leaves and nutmeg. Instead of spreading the layers, I just put dollops all over and let the weight of the lasagna smear them down. Great flavor but the recipe needs attention.
Absolutely delicious! I was however, lacking the tasting of pumpkin. Perhaps Lasagna with Pumpkin or just Creamy Lasagna would’ve sufficed since the pumpkin was something awful subtle. Obviously, I still loved it but Robert Irvine is on T.V. shows critiquing mistakes similar to these- which is why I was disappointed. Anyways, I enjoyed the lasagna and if you don’t love pumpkins as I do, this will be a 5 star for you!
Absolutely delicious!! Although, I used fresh pumpkin instead of canned 🙂
I have made this twice now and it is wonderful. I use spicy italian sausage and really good red wine. Both make a difference on the flavor. Use fresh basil, not dried. Everyone raves!
I made this with friends hoping it would be a comforting dish on a cold day, and it really came through! The lasagna has a traditional taste (not pumpkin-y, but the red wine, pumpkin, and spicy sausage all combine for an amazing depth of flavor. The fact that it was an easy recipe to follow and fairly quick to produce makes it 5 stars all the way.
I did follow other reviewer’s advice to combine the pumpkin with the ricotta mixture for easier spreading. And I’d say that the zucchini is probably optional depending on preference.
I loved this recipe. To bring out a little more pumpkin flavor, I added a 1/4 teaspoon of pumpkin spice. This lasagna is so creamy with just a hint of pumpkin. Awesome!!!!
Afreakingamazing!!!!! Loved this lasagna so much. So bubbly, warm, spicy and gooey. Pure heaven on a fork…
Everybody loved this Lasagna. My husband was a little skeptical when he heard “pumpkin” but it had just a hint of pumpkin flavor. I acutally used a Chicken and sweet apple sausage from a package and just put it in food processor and added a little butter for some fat/flavor. I also used Classico Marinara for tomato sauce. I didn’t have any red wine so I used some pumpkin lager I had, and I also didn’t have enough mozzarella to sprinkle on top so I used sharp cheddar and parmesan. I used the no boil noodles. The layering was not that bad you just have to use the right utensil. It was a hit and I will make again!!
I made this recipe b/c we love pumpkin but it had absolutely no taste of pumpkin. I followed the recipe exactly. It was a lot of work and could have been made easier by combining the pumpkin, egg, and ricotta cheese. It was hard to spread the ricotta over the slices of zucchini and a better solution would have been to arrange the zucchini slices over the pumpkin/ricotta mixture and then adding sauce over the zucchini. Also the zucchini did not cook thoroughly and after 45 mins I decided that was enough otherwise it would start to dry up. A 9×13 pan is too small and I had to add a little more than 28 ozs. of sauce. Otherwise, it tasted like regular lasagne and it was delicious.