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Pumpkin Sausage Lasagna

Ingredients

1 container (15 ounces) light ricotta cheese
2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1 teaspoon Italian seasoning
12 ounces sweet or hot light turkey sausage, casings removed
3/4 cup LIBBY'S® 100% Pure Pumpkin
1/2 cup dry white wine
1/2 cup chicken broth
1 container (15 ounces) BUITONI Refrigerated Roasted Garlic Marinara Sauce
8 no-boil lasagna noodles
1 1/2 cups (6 ounces) shredded mozzarella cheese, divided
1/3 cup hot water

  

Directions

PREHEAT oven to 350° 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.

NOTE: Can substitute BUITONI Refrigerated Marinara Sauce. If this is preferred, add 2 cloves finely chopped garlic when cooking sausage.

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Pumpkin Sausage Lasagna

(5 stars based on 6 reviews)
Robust in flavor, this hearty Pumpkin Sausage Lasagna entrée features a saucy secret. With a unique combination of roasted garlic marinara sauce, spicy turkey sausage and pumpkin, the goodness of this festive dish wraps itself around layers of noodles and savory cheeses.
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Pumpkin Sausage Lasagna

Ingredients:

1 container (15 ounces) light ricotta cheese
2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1 teaspoon Italian seasoning
12 ounces sweet or hot light turkey sausage, casings removed
3/4 cup LIBBY'S® 100% Pure Pumpkin
1/2 cup dry white wine
1/2 cup chicken broth
1 container (15 ounces) BUITONI Refrigerated Roasted Garlic Marinara Sauce
8 no-boil lasagna noodles
1 1/2 cups (6 ounces) shredded mozzarella cheese, divided
1/3 cup hot water

Directions:

PREHEAT oven to 350° 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.

NOTE: Can substitute BUITONI Refrigerated Marinara Sauce. If this is preferred, add 2 cloves finely chopped garlic when cooking sausage.

Estimated Times:

Prep Time: 20 minutes
Cooking Time: 50 minutes
Cooling Time: 10 minutes

Servings: 6

In this recipe:



Review This Recipe
  • Star(s)

    Awesome

    Jillian Kaergard from Schaumburg, IL

    I absolutely love this recipe for the fall. It had wonderful flavor and it was great the next day. I added more sauce than the recipe called for because I like my lasagna more saucy!

  • Star(s)

    Awesome

    kelly Conlon-zimmerman from MAPLEWOOD, MO

    Yum, Yum, Yum. I loved the combination of creamy cheese and sauce and the spice of the sausage. This is a great better for you lasagna that tastes awesome!

  • Star(s)

    Awesome

    kelly Conlon-zimmerman from MAPLEWOOD, MO

    Yum, Yum, Yum. I loved the combination of creamy cheese and sauce and the spice of the sausage. This is a great better for you lasagna that tastes awesome!

  • Star(s)

    Pumpkin Sausage Lasagna

    Linda Witherspoon from BALTIMORE, MD

    My family enjoyed this recipe very much and it was not hard to do.I also made the sauce and stuffed some jumbo shell to I found that if you don't cook the shell but stuff them first it come out so much nicer

  • Star(s)

    Ok--but you gotta try it!

    Clee Hues from KENOSHA, WI

    You may not think of pumpkin as part of most main dish cooking, but "you gotta try it." The flavors meld well with a subtleness that will surprise you--it is not dominated by the pumpkin. Squashes and tomato dishes are very popular in the Mediterranean and Latin cooking styles, and this simple addition will prove to you why. If you prefer not to cook with wine, you can leave it out, but the wine is a binder as the alcohol burns off, that really adds to this sauce.

  • Star(s)

    Pumpkin Lasagna-Magnifico!

    Shannan Williamson from FONTANA, CA

    I was at first wary of trying lasagna with pumpkin mixed in the sauce, but it was absolutely delicious. I used wheat rotini noodles instead of lasagna noodles and added extra veggies, such as grated zucchini. It was very good, and tasted even better the next day as left-overs for lunch. It goes very well with a nice tossed salad and crusty wheat baguette.


Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe: 6 to 8 servings

  • Calories: 380
  • Calories from Fat: 140
  • Total Fat: 15g (23% of DV)
  • Saturated Fat: 6g (32% of DV)
  • Cholesterol: 95mg (31% of DV)
  • Sodium: 1000mg (42% of DV)
  • Carbohydrates: 28g (9% of DV)
  • Dietary Fiber: 3g (13% of DV)
  • Sugars: 8g
  • Protein: 27g
  • Vitamin A: 100% of DV
  • Vitamin C: 4% of DV
  • Calcium: 40% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

In this recipe:



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