Pumpkin and Sausage Lasagna
This recipe was inspired by the pumpkin mascarpone dip we made for Amir’s birthday dinner. It was smooth, creamy and rich–perfect to layer in between sheets of pasta. The sausage adds a noticeable spicy and obviously meaty level to a dish that is full of vegetables and lots of cheese. The best part may just be the bites of sage that mesh well with just about everything. One of our friends had a couple of servings, and she really loved the way sweet and savory do a sexy tango in this dish!
Total Steps
5
Ingredients
17
Tools Needed
4
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http://motherrimmy.com/wordpress/?p=4531Ingredients
- 1 pound lasagna noodles, cooked
- 16 ounce mascarpone cheese
- 3 cup pumpkin puree
- 3 tablespoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 4 links spicy Italian sausage, casings removed
- 1 small red onion, diced
- 4 cloves garlic, minced
- 8 ounce white mushrooms, sliced
- 14 leaves fresh sage, chopped
- 5 cup fresh spinach leaves, roughly chopped
- 3 cup mozzarella, shredded
- 4 ounce fresh mozzarella, torn
- Olive oil
Instructions
Step 1
Using an electric mixer, beat mascarpone cheese, pumpkin puree, honey, cumin, ginger, cinnamon, and salt until smooth. Set aside.
Step 2
Swirl a bit of olive oil in a pan over medium-high heat. When oil is hot enough, add garlic and onions, tossing until coated. Slide in sausage and mushrooms and cook down until sausage has browned fully. Break up sausage as it cooks. Remove from heat and stir in sage. Set aside.
Step 3
Spread a thin layer of olive oil over the bottom and sides of a deep 9″x13″ baking dish. Add about 1/4 cup of pumpkin mascarpone spread to the bottom of the dish and spread evenly to both sides. Top with three lasagna noodles, followed by another layer of mascarpone spread, a handful of spinach, a bit of the sausage and vegetables, and a handful of shredded mozzarella. Repeat until all of the ingredients have been used.
Step 4
Top the final layer with the fresh mozzarella pieces and cover the dish with aluminum foil. Bake at 375 degrees Fahrenheit.
Step 5
Uncover the lasagna and bake until cheese is bubbly.