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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By irishmum27
Clarksburg, 60
on November 05, 2011
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Okay, if you make this recipe as is...it's a little bland. The sauce DEFINITELY needs the herbs he mentioned here, I used some fresh ones plus a little salt and some peppers for a little kick. I also added Chinese 5 Spice (instead of cinnamon, coriander, etc for the meat mixture and cheese mixture. The pumpkin also wasn't very strong so I added an extra 1/2 cup of that. I also used italian style turkey sausage. The second time I made it, with all of these changes, it was EPIC. Soooo tasty for fall!! I really loved the warm flavors the Chinese 5 Spice brought about, and the wine/tomato sauce with the herbs was soooooooo yummy (and seriously, so simple!!. Everyone went crazy for this lasagna, it will definitely be our new favorite fall dish. It held together beautifully, and was just delicious. I garnished with a bit fresh flat leaf parsley. Crucially delicious!
By Vicki Slater
Thunder Bay, On...
on October 31, 2011
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Tried this recipe last night. Used Spinach noodles. It was really tasty but a little on the runny side. Not sure if I didn't cook down the wine/tomato sauce enough or it was from the zuchinni. Delicious anyways. I'm sharing.
By HotAppleC
Fort Collins, CO
on October 31, 2011
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This recipe was outstanding. I made it for a group of seven and people were fighting over the last pieces. There were a few things I did a little differently. First off, I upped the pumpkin to a little over 2 cups. I also used pumpkin puree that I made from scratch. For the sauce, I added dried oregano and basil- 1.5 tsp of each. I didn't really like the sauce by itself, but it worked wonderfully as part of the lasagna. I added 1/4 tsp of cinnamon to the pumpkin/cheese mixture, but no salt or pepper. I also used mild Italian sausage instead of spicy. Finally, I made the lasagna noodles from scratch. I used Anne Burrell's all purpose pasta dough recipe and cooked the noodles for 30 seconds and then submerged them in cold water to stop the cooking. The only negative comment I got was that the lasagna didn't hold together very well. Next time I will cook it at a higher temperature (maybe 375-400 for a bit longer to help with that issue.
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