Pumpkin Lasagna

Recipe courtesy Robert Irvine

Show: Dinner: ImpossibleEpisode: Yahoo Search Scramble

Rated: 5 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 25 min
Inactive Prep: 15 min
Cook: 1 hr 0 min
Total:: 1 hr 40 min

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Ingredients

1 medium onion, chopped
4 to 6 garlic cloves, chopped
1 tablespoon olive oil
1 pound spicy Italian sausage, casing removed
1 large zucchini, cubed
1 (28 ounce) can tomato sauce
1 cup red wine
Kosher salt, freshly ground black pepper and spices, to taste
1 pound ricotta cheese
1 cup shredded mozzarella cheese
1 cup shredded romano cheese
2 eggs
1 1/2 cups pumpkin puree
1 pound cooked lasagna noodles

Directions

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.

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Comments & Reviews

recipe Pumpkin Lasagna
Stephany Minneapolis, MN 01-17-2010
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A pleasant surprise: )
Rated: 5 stars out of 5

I absolutely love cooking with pumpkin because it is good for you (I am a dietitian.) When I found this recipe I was really... excited but still a bit hesitant. Let me assure you that this recipe is more than worth taking a chance on. We too used no-boil whole wheat noodles and added roasted red peppers for good measure. I will definitely be making this again.Read more
recipe Pumpkin Lasagna
Peggy Zearing, IA 01-16-2010
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OMG is it wonderful!
Rated: 5 stars out of 5

I made this tonight, oh my is it good everyone loved it and had seconds! I did change a few things up, for what I had on... hand. Going to make this again and again.Read more
recipe Pumpkin Lasagna
Jessie Cody, WY 01-12-2010
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awesome!!
Rated: 5 stars out of 5

I made this for a board dinner that i cater and everyone loved it. I did add more pumpkin that it called for but this is one... recipe i will use again and again.Read more
recipe Pumpkin Lasagna
Melissa Shakopee, MN 01-03-2010
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YUM!!
Rated: 5 stars out of 5

I halved this recipe & cooked in an 8x8 pan. I used white wine instead of red and Barilla no boil lasagna noodles. It was... the best lasagna I've ever made and my whole family (2 picky kids and husband) absolutely loved it. The sauce is my favorite, really flavorful. Comes out of the pan beautifully and I will make for years to come. Thanks Robert!Read more
recipe Pumpkin Lasagna
susan milford, PA 11-10-2009
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"Perfection"
Rated: 5 stars out of 5

I made this and my husband described it as "perfection". We are going to make it for Christmas but not tell guests that... there is pumpkin in it until they try it. You do not necessarily taste the pumpkin directly but as my husband said, "It just really works well." I did use whole wheat lasagna noodles, buffalo chicken sausage (just to make it a little healthier) and I used sorrento velvety smooth ricotta. Try it, you won't be disappointed.Read more
recipe Pumpkin Lasagna
Karol West Vancouver, BC 11-01-2009
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Nice lasagna variation
Rated: 5 stars out of 5

I modified the recipe somewhat but it still turned out fantastic. I used oven ready lasagna noodles (which I happened to... have on hand). I knew from past experience that that meant extra liquid had to be added to the sauce, lasagna needed to be covered with foil when baking, and baking time needed to be extended. For the sauce, I used a jar of tomato basil pasta sauce, the 1 cup of wine called for, and 3/4 c extra water. Simmering the sauce for 15 minutes was very important to soften the wine taste. I didn't feel the need to add any herbs to the sauce (as I was using a pre-seasoned sauce as a base), but I did add some chopped parsley, salt, and freshly ground pepper. For the sausage mixture, I used turkey hot Italian sausage. Very good. I was generous with the grated mozzarella and Romano, both within the ricotta mixture and on top of the lasagna. Prior to baking it, I covered the lasagna with slightly tented foil which I had sprayed with vegetable cooking spray so it didn't stick to the cheese topping. Worked like a charm. Given the extra liquid and uncooked noodles, cooking time was longer, about an hour. As I have experienced with other lasagna recipes, it was useful to let it rest for at least 15 minutes before cutting and serving. A wonderful dish for fall, I recommend it. It came together relatively easily, particularly since I could skip the step of boiling the noodles.Read more