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
PUMPKIN LASAGNA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large heavy skillet, over medium heat, saute onion and garlic in the olive oil until translucent. Add sausage and cook until brown, breaking it up with a wooden spoon as it cooks. Add zucchini and cook for 5 more minutes. Set aside.
- In a medium pot combine tomato sauce and red wine and bring to a boil over medium-low heat. Adjust seasoning with kosher salt, freshly ground black pepper, to taste. If desired, add more spices to your liking. (I usually add dry oregano, basil, and parsley). Reduce heat to low, cover and let it simmer for 15 minutes, stirring occasionally.
- In a large bowl mixing together the ricotta, mozzarella and romano cheeses. Add eggs, pumpkin puree and salt and pepper, to taste. Mix very well. You might want to add more spices to the filling. (You can add a pinch of cinnamon and it gave it a different flavor.)
- Preheat oven to 350 degrees F.
- Build your lasagna in a large (9 by 12-inch) baking dish starting with a layer of sauce, a layer of pasta, a layer of half the sausage and a layer of half the filling. Add another layer of pasta, sauce, the remaining sausage and the filling. Finish with a layer of pasta and a layer of sauce. Sprinkle some mozzarella cheese on top and bake for 25 minutes. Let cool for 15 minutes before serving.
PUMPKIN LASAGNA
Provided by Robert Irvine : Food Network
Time 1h25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- 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.
ROAST PUMPKIN & SPINACH LASAGNE
Nothing is as comforting as a rich creamy lasagne and the sweet, earthy flavours of this veggie classic are well worth the effort
Provided by Diana Henry
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 19
Steps:
- Heat oven to 200C/180C fan/gas 6. Halve the pumpkin or squash, peel, deseed, then slice into 1cm slices. Toss with the oil in a roasting tin, season, then roast until tender and slightly charred at the edges. This can take up to 40 mins.
- Meanwhile, make the tomato sauce. In a pan, soften the onion in the oil for 5 mins, then add the celery and garlic and cook for 1 min more. Add the tomatoes and sugar, then leave to simmer, uncovered, for 30 mins. Stir from time to time. You should be left with a thick purée. Season to taste.
- Put the spinach in a saucepan with the water that still clings to it after washing, cover and put over a medium heat. Wilt the spinach for about 4 mins - you'll need to turn it over with tongs every so often to make sure it all comes in contact with the heat at the bottom of the pan. When completely wilted, leave until cool enough to handle, then squeeze the water out with your hands. Chop and put in a pan with the butter. Gently heat, tossing together so the spinach is coated in butter, then season with salt, pepper and a generous grating of nutmeg.
- For the béchamel sauce, bring the milk to the boil in a pan with the peppercorns, onion and bay leaf. Set aside for 5 mins to infuse, then strain the milk into another pan. Add the flour and butter, then gently heat, whisking all the while, until you have a thick, smooth sauce.
- Heat oven to 200C/180C fan/gas 6 and assemble the lasagne. Butter a large gratin or baking dish, roughly 1.4 litres in capacity. Put a layer of pumpkin in the bottom followed by a layer of tomato sauce. Lay lasagne sheets on top of this, cutting them to fit if necessary (you don't want any overlapping). Now add a layer of béchamel followed by a scattering of spinach and half the cheese. Top with more lasagne sheets, pumpkin, tomato sauce, more lasagne and a final layer of béchamel sauce. Sprinkle the remaining cheese over the top. Bake for 40 mins, or until the lasagne is golden and bubbling.
Nutrition Facts : Calories 435 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.1 milligram of sodium
PUMPKIN LASAGNA
I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. -Tamara Huron, New Market, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt., Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 310 calories, Fat 12g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 497mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
PUMPKIN SAUSAGE LASAGNA
Robust in flavor, this hearty entree features a saucy secret. With a unique combination of roasted garlic marinara sauce and pumpkin, the goodness of this festive dish wraps itself around layers of noodles and savory cheeses.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 21m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Combine ricotta cheese, Parmesan cheese and seasoning in medium bowl; mix well.
- Heat large, nonstick skillet over medium-high heat. Add sausage; cook, stirring to break into pieces, until browned. Transfer sausage to paper towel-lined plate to drain.
- Add pumpkin, wine and broth to skillet; cook over medium heat, stirring frequently, until bubbly. Stir in sauce and sausage; heat through.
- Spread 1 cup sauce mixture over bottom of 11 x 7-inch or 13 x 9-inch baking dish. Top with 4 lasagna noodles. Spread 1 cup ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese. Spread 1 cup sauce mixture over mozzarella cheese; top with remaining 4 lasagna noodles, remaining ricotta mixture and remaining sauce mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Pour water around edges of lasagna. Cover with foil.
- Bake for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 446.2 calories, Carbohydrate 36.5 g, Cholesterol 84.6 mg, Fat 18 g, Fiber 3.7 g, Protein 32.1 g, SaturatedFat 8.4 g, Sodium 1058.5 mg, Sugar 6.3 g
SAUSAGE MANICOTTI WITH PUMPKIN SAUCE
This manicotti is a wonderful change from typical pumpkin dishes in the fall. -Barry Dale, Puyallup, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook sausage, celery, carrot and onion over medium heat until sausage is no longer pink and vegetables are tender, 10-12 minutes, breaking up sausage into crumbles; drain. , Meanwhile, in a large saucepan, combine pumpkin, cream, wine and spices. Heat through (do not allow to boil)., Preheat oven to 350°. Spread 1 cup pumpkin sauce into a greased 13x9-in. baking dish. Place 2 tablespoons sausage filling in center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Roll up tightly. Place in prepared dish, seam side down. Repeat., Top with remaining sauce. Bake, uncovered, until bubbly, 30-35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 627 calories, Fat 38g fat (18g saturated fat), Cholesterol 109mg cholesterol, Sodium 974mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.
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