Pumpkin Sausage Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PUMPKIN SAUSAGE LASAGNA



Pumpkin Sausage Lasagna image

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

2 tablespoons extra virgin olive oil (EVOO)
1 1/2 lbs bulk sweet Italian sausage, casings removed (pork, chicken or turkey, whatever you like)
1 large eggplant, peeled and chopped into small pieces
1/2 cup onion (1 medium chopped)
2 garlic cloves, grated
salt & freshly ground black pepper
3 tablespoons butter
3 tablespoons flour
3 cups milk (eyeball it)
15 ounces pumpkin puree (not pumpkin pie filling)
3 dashes fresh nutmeg
16 ounces no-boil lasagna noodles (1 box)
1 1/4 cups grated parmigiano-reggiano cheese

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

CREAMY PUMPKIN LASAGNA



Creamy Pumpkin Lasagna image

Provided by Damaris Phillips

Categories     main-dish

Time 3h20m

Yield 8 to 12 servings

Number Of Ingredients 23

4 cups medium-diced pumpkin or winter squash
Unrefined coconut oil
Kosher salt and coarsely ground black pepper
1 medium onion, small diced
2 cloves garlic, chopped
2 1/2 pounds Swiss chard, stemmed, leaves chopped (16 cups packed)
2 teaspoons poultry seasoning
16 ounces cream cheese, room temperature
2 cups milk
1 teaspoon cayenne pepper
2 cups full-fat ricotta
2 eggs, whisked
2 cups grated Gruyere
2 cups grated Parmesan
9 ounces no-boil lasagna noodles, such as Barilla
4 ounces pesto, store-bought or homemade, recipe follows
6 cloves roasted garlic
1/2 cup toasted pecans
Zest and juice of 1 lemon
4 cups basil leaves
2/3 cup grated aged Gouda
Kosher salt
1 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the pumpkin to a large bowl, drizzle with 2 tablespoons coconut oil, and toss to coat. Sprinkle generously with salt and pepper and then spread in a single layer on a rimmed baking sheet. Transfer to the oven and roast, tossing once, until golden brown and tender, 50 to 60 minutes.
  • Meanwhile, add 1 tablespoon coconut oil to a Dutch oven over medium heat, and allow to melt. Add the onions and saute until tender, 3 minutes. Add the garlic and Swiss chard, and saute until wilted, 3 to 5 minutes. Stir in the poultry seasoning and sprinkle with salt and pepper. Set aside.
  • Add the cream cheese and milk to a medium saucepan over medium heat. Heat until the cream cheese has melted, about 5 minutes. Whisk in 1/2 teaspoon of the cayenne, and season with salt and pepper. Turn off the heat.
  • In a large bowl, combine the ricotta, eggs, 1 1/2 cups each of the Gruyere and Parmesan, and some salt and pepper. Stir to combine, then set aside.
  • Ladle 1/2 cup of the cream cheese sauce into a 9-by-13-inch flameproof baking dish, spreading with a spatula to cover the bottom. Add a single layer of noodles, and then layer with half of the remaining cream cheese sauce, half of the chard mixture and half of the pumpkin. Add a second layer of noodles, and then half of the ricotta mixture and all of the pesto. Add a third layer of noodles, followed by the remaining cream cheese sauce, chard and pumpkin. Add a fourth, and final, layer of noodles, and spread with the remaining ricotta mixture.
  • Cover the baking dish with aluminum foil, and transfer to the oven. Bake until the noodles are soft and the cheese is hot and melty, 55 to 60 minutes.
  • Remove the baking dish from the oven and turn on the broiler. Remove the foil from the baking dish. Top the lasagna with the remaining grated Gruyere and Parmesan. Broil until golden brown and bubbly, 3 to 5 minutes.
  • Let rest for 15 minutes before serving.
  • Add the garlic and pecans to a food processor, and pulse to a thick paste. Add the lemon zest, basil, Gouda and 1 teaspoon salt, and pulse to chop up the basil leaves; this will be very thick. With the motor running, drizzle in 2/3 cup of the olive oil; if you want the sauce thinner, add the remaining oil. Add the lemon juice, and pulse to combine. Taste and adjust the seasoning as needed. Refrigerate, covered, for up to 1 week.

PUMPKIN LASAGNA



Pumpkin Lasagna image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 14

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

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.

SMOKED SAUSAGE, PUMPKIN, AND COLLARD GREENS LASAGNA



Smoked Sausage, Pumpkin, and Collard Greens Lasagna image

A medley of sweet, savory, and smoky flavors come together in this classic comfort food dish. See the recipe below in partnership with Hillshire Farm® Brand.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 2h5m

Yield 12

Number Of Ingredients 17

1 pound uncooked lasagna noodles
3 tablespoons extra-virgin olive oil, divided
1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut in 1/4" cubes
1 ½ cups finely chopped yellow onion
10 cups chopped collard greens
2 tablespoons minced garlic
2 ½ teaspoons kosher salt, divided
1 teaspoon black pepper, divided
3 (15 ounce) cans pumpkin puree
¼ cup heavy cream
¼ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
2 (16 ounce) containers ricotta cheese
2 large eggs, lightly beaten
2 cups freshly grated Parmesan cheese, divided
2 cups freshly shredded fontina cheese, divided
Cooking spray

Steps:

  • Preheat oven to 400 degrees F.
  • Cook lasagna noodles in boiling salted water until just al dente, about 8 minutes. Drain well and transfer noodles to a baking pan. Toss the noodles with 1 tablespoon of the olive oil to prevent them from sticking together.
  • Heat remaining 2 tablespoons olive oil in a large skillet over medium-high. Add sausage; cook about 4 minutes, stirring occasionally, until lightly browned. Add onion, reduce heat to medium, and cook 4 minutes, stirring occasionally, until softened. Add collard greens and cook about 8 minutes, stirring frequently, until wilted and liquid has evaporated. Add garlic and cook until fragrant, about 1 minute. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and cool slightly.
  • In a medium bowl, stir together 1 teaspoon salt, remaining 1/2 teaspoon pepper, pumpkin puree, heavy cream, nutmeg, and cayenne pepper. In another bowl, stir together remaining 1/2 teaspoon salt, ricotta, eggs, 1 1/2 cups Parmesan, and 1 cup fontina.
  • Coat a 9x13-inch (3-quart) broiler-proof baking dish with cooking spray. Spoon 1/2 cup of the pumpkin mixture into the dish; spread in an even layer. Arrange 3 or 4 lasagna noodles over pumpkin mixture, overlapping slightly. Spread 1/2 of the remaining pumpkin mixture over the noodles in an even layer. Top with 1/2 of the sausage mixture and another layer of 3 to 4 noodles. Spread 1/2 of the ricotta mixture over noodles. Repeat layering with noodles, remaining pumpkin mixture, remaining sausage mixture, another layer of noodles, and remaining ricotta mixture.
  • Cover lasagna with foil and bake until bubbly around the edges and thoroughly heated in the center, about 50 minutes. Remove from the oven and uncover. Preheat broiler. Sprinkle remaining 1/2 cup Parmesan and remaining 1 cup fontina on top of the lasagna and broil about 4 inches from heat source until browned, about 4 minutes. Let stand 15 minutes before serving.

Nutrition Facts : Calories 572.9 calories, Carbohydrate 46.8 g, Cholesterol 111.3 mg, Fat 30.8 g, Fiber 6.4 g, Protein 30.3 g, SaturatedFat 14.2 g, Sodium 1377 mg, Sugar 7 g

PUMPKIN LASAGNA



Pumpkin Lasagna image

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

1/2 pound sliced fresh mushrooms
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
Dash pepper
9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

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



Pumpkin Sausage Lasagna image

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

1 (15 ounce) container light ricotta cheese
2 tablespoons BUITONI® Freshly Shredded Parmesan Cheese
1 teaspoon Italian seasoning
12 ounces sweet or hot light turkey sausage, casings removed
¾ cup LIBBY'S® 100% Pure Pumpkin
½ cup dry white wine
½ cup chicken broth
1 (15 ounce) container BUITONI® Refrigerated Roasted Garlic Marinara Sauce
8 each no-boil lasagna noodles
1 ½ cups shredded mozzarella cheese, divided
⅓ cup hot water

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

More about "pumpkin sausage lasagna recipes"

PUMPKIN AND SAUSAGE LASAGNA RECIPE - TODAY
pumpkin-and-sausage-lasagna-recipe-today image
2016-10-12 Sauce. 2 tablespoons olive oil. 2 pounds sweet Italian sausage (if links, casings removed) 1 large yellow onion. 8 ounces …
From today.com
4.7/5 (302)
Category Entrées
Author Katie Lee
  • 1. Heat one tablespoon olive oil in a large skillet over medium high heat. Add the sausage and use a wooden spoon to break up the meat as it browns. When the sausage has cooked to golden brown, remove from heat and transfer to a paper towel-lined plate to drain.
  • 2. Return skillet to medium heat and add the remaining tablespoon of olive oil. Add onions to the pan. Use a wooden spoon to break up any browned bits left on the bottom of the pan. Deglaze the pan with 2 tablespoons of water. Cook until onions are translucent, stirring occasionally, about 8 minutes. Add the mushrooms to the pan and cook about 4 to 5 minutes, until browned. Stir in garlic and a pinch of crushed red pepper and cook about 2 minutes. Add the sausage back to the pan. Stir in the canned pumpkin, cream, salt, and pepper. Remove from heat and set aside.
  • 3. In a medium bowl, combine ricotta, 1 cup Parmesan, kale, eggs, sage, garlic powder, salt, pepper, and nutmeg. Stir to combine. Set aside.
  • 4. In a large pot of salted boiling water, cook lasagna noodles half the amount of time their package recommends. Drain and toss with a drizzle of olive oil to prevent them from sticking together.


PUMPKIN SAUSAGE LASAGNA | RECIPE - RACHAEL RAY SHOW
Preparation. Preheat oven to 375F. Heat a large saut pan over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the sausage and cook until golden …
From rachaelrayshow.com
Estimated Reading Time 3 mins
  • Heat a large saut 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


PUMPKIN SAUSAGE LASAGNA - LIFE MADE SIMPLE
2019-10-19 Once the butter has melted, add the flour and whisk for 30 seconds. Slowly pour in the milk or half and half, whisking continuously until smooth. Bring the mixture to a simmer. Let …
From lifemadesimplebakes.com
4.8/5 (19)
Total Time 1 hr 25 mins
Category Main Course
Calories 504 per serving


PUMPKIN SAUSAGE LASAGNA | VERY BEST BAKING
Transfer sausage to paper towel-lined plate to drain. Step 4. Add pumpkin, wine and broth to skillet; cook over medium heat, stirring frequently, until bubbly. Stir in sauce and sausage; heat through. Step 5. Spread 1 cup sauce mixture over bottom of 11 x 7-inch or 13 x 9-inch baking dish. Top with 4 lasagna noodles.
From verybestbaking.com
Servings 6
Category Entrees


PUMPKIN AND SAGE SAUSAGE LASAGNA RECIPE
Combine thoroughly all the ingredients of the sausage together. Cook it in a pan using a little oil. Add spices and salt as you go along, according to your preference. Boil water and cook the …
From pepper.ph


PUMPKIN LASAGNA WITH SAUSAGE AND SPINACH - MOM UNDER PRESSURE
2018-01-29 Lasagna. 1 lb sausage of choice (if using sausage links remove from casing) 1 small onion, finely chopped. 1 cup crushed tomatoes. 1 tsp pumpkin pie spice. 1 bag spinach, …
From momunderpressure.com


PUMPKIN SAUSAGE LASAGNA - INSPIRED2COOK.COM
2011-10-01 Pumpkin Sausage Lasagna-recipe from Rachael Ray. This decadent lasagna is layered with sausage, eggplant, noodles, and a pumpkin-bechamel sauce. Yields: 4-6 …
From inspired2cook.com


PUMPKIN LASAGNA - ITALIAN RECIPES BY GIALLOZAFFERANO
How to prepare Pumpkin lasagna. To make the pumpkin lasagna, start by preparing the vegetable broth. Then turn to cleaning the pumpkin: Cut it in half, remove the seeds and …
From giallozafferano.com


PUMPKIN LASAGNA WITH SAUSAGE AND SPINACH - MOM UNDER PRESSURE
2019-11-19 Next, spread about 1/4 of your pumpkin ricotta filling evenly over the noodles. Then add 1/4 of browned sausage and spinach mixture, and cover that with 1/4 of the mozzarella …
From momunderpressure.com


AUTUMN LASAGNA WITH PUMPKIN AND SAUSAGE - SICILIANS CREATIVE …
2018-10-09 Cover the lasagna with pumpkin and sausage with aluminum foil and bake for about 25-30 minutes, then remove the aluminum and have a few minutes gratin in the oven, …
From sicilianicreativiincucina.it


PUMPKIN AND SAUSAGE LASAGNA - FLYPEACHPIE
2018-09-06 Boil Lasagna noodles per package directions so they are al dente. Cook Sausage in a pan. In a 9 x 13 inch baking dish, Pour a thin layer of the pumpkin cream sauce on the …
From flypeachpie.com


PUMPKIN SAUSAGE LASAGNA. A RACHAEL RAY RECIPE — DINNER …
2022-01-14 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 …
From medium.com


SAUSAGE AND PUMPKIN LASAGNA | RECIPE - RACHAEL RAY SHOW
While the sausage cooks, heat a pot over medium heat. Add butter and melt, whisk in flour, cook 1 minute then whisk in milk. Season with salt, pepper, a little freshly grated nutmeg and sage. …
From rachaelrayshow.com


ROASTED PUMPKIN AND SAUSAGE LASAGNA - THE RECIPE WENCH
Spray large cookie sheet with cooking spray. Spread out your cubed pumpkin. Sprinkle with chopped fresh rosemary. Give all another spritz of cooking spray and bake in oven until soft …
From therecipewench.com


ROASTED PUMPKIN AND SAUSAGE LASAGNA - THE RECIPE WENCH
2015-05-14 Remove from oven. Once the pumpkin has cooled a bit, take a potato "masher" and press down on the pumpkin to take out most of the lumps. To Prepare the Sauce Step 3 In …
From therecipewench.com


PUMPKIN SAUSAGE LASAGNA : RECIPES
I'd say just as filling, but not as sloppy as regular lasagna. Ingredients. SAUCE. 2 tablespoons olive oil. 2 pounds sweet Italian sausage (if links, casings removed) 1 large yellow onion. 8 …
From reddit.com


PUMPKIN AND SAUSAGE LASAGNA - HUMMINGBIRD THYME
2016-11-11 Add the following to the skillet: browned sausage, pumpkin, heavy cream, salt and pepper. Set aside. Make the filling. Combine all of filling ingredients. Stir, set aside. Preheat …
From hummingbirdthyme.com


PUMPKIN SAUSAGE LASAGNA | COOKING MAMAS
2012-04-17 Preheat oven to 350 degrees. Combine ricotta cheese, parmesan cheese and seasoning in medium bowl, mix well. Heat a large nonstick skillet over medium-high heat. Add …
From cookingmamas.com


PUMPKIN BéCHAMEL AND SAUSAGE LASAGNA - MOLTO ONO
2021-11-30 To roast the Pumpkin for the Lasagna: Pre heat oven to 400°. Cut the pumpkin in half horizontally an remove the seeds. Brush with oil the two halves and sprinkle salt in each …
From blog.giallozafferano.com


ROASTED PUMPKIN AND SAUSAGE LASAGNA – – JUSTALITTLEBITE
2021-09-02 Lasagna with roasted pumpkin and sausage. This lasagna has a creamy, buttery texture and a lovely color thanks to the roasted pumpkin. This meal is brought to life by the …
From justalittlebite.com


PUMPKIN AND SAUSAGE LASAGNA - HUMMINGBIRD THYME
2016-11-11 Once the sausage is golden, (about 8 minutes), remove to paper towel lined plate. Return the pan to the heat, add the remaining 1 T olive oil. Add the chopped onion and cook, …
From hummingbirdthyme.com


SAUSAGE AND PUMPKIN LASAGNA | YUMMY.PH
2016-06-22 Spread 1/4 of the pumpkin pieces on the bottom of the dish and follow with 1/3 of the tomato sauce. Top with 3 lasagna sheets, cutting 1 sheet in half to fit (do not overlap …
From yummy.ph


HOMEMADE PUMPKIN LASAGNA RECIPE - AN ITALIAN IN MY KITCHEN
2020-09-27 In a medium pan add the olive oil, chopped shallot, chopped pumpkin, salt and pepper, stir to combine then cover and let cook until tender. In a medium pot on medium/low …
From anitalianinmykitchen.com


PUMPKIN & SAUSAGE LASAGNA – RECIPE OF THE WEEK | STARGAZER …
2020-09-27 To assemble the lasagna: Add 1 cup of pumpkin sauce to the bottom of a 9x13 baking pan. Cover with 4-5 lasagna noodles. Cover with 4-5 lasagna noodles. Spread 1/2 the …
From stargazerhollow.com


PUMPKIN SAUSAGE LASAGNA | RECIPE | PUMPKIN SAUSAGE, SAVORY …
Pumpkin sausage lasagna absolutely delicious! Jan 15, 2019 - Layers of creamy pumpkin sauce and cheesy sausage filling make this lasagna a perfect comfort food for fall. Pumpkin …
From pinterest.ca


PUMPKIN LASAGNA WITH SWEET CHICKEN APPLE SAUSAGE RECIPE
Pumpkin Sausage Lasagna. 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 …
From foodnewsnews.com


PUMPKIN SAUSAGE LASAGNA | WENDY PAUL CREATIONS
2010-10-11 In a skillet, brown onion and sausage; drain and remove from skillet. Add butter and melt over medium heat. Add flour and cook 30 seconds. Whisk chicken broth and milk into …
From wendypaulcreations.wordpress.com


PUMPKIN AND SAUSAGE LASAGNA ROLLS {21 DAY FIX}
2017-09-30 Preheat oven to 350 degrees. In a 9X13 baking dish, pour about 1/2 cup of the pumpkin sauce into the bottom of the dish and spread it around to prevent sticking. On each …
From thefoodieandthefix.com


PUMPKIN SAUSAGE LASAGNA | RECIPE | PUMPKIN SAUSAGE, PUMPKIN …
Pumpkin sausage lasagna absolutely delicious! Aug 30, 2019 - Layers of creamy pumpkin sauce and cheesy sausage filling make this lasagna a perfect comfort food for fall. Pumpkin …
From pinterest.ca


PUMPKIN AND SAUSAGE LASAGNE, THE ORIGINAL RECIPE - AIA FOOD
Place the garlic and pumpkin cubes seasoned with a pinch of salt in a non-stick pan together with a drizzle of EVO oil and cook for about 15 minutes. In the meantime, remove the skin from the …
From aiafood.com


SAUSAGE AND PUMPKIN LASAGNA RECIPE | PUMPKIN LASAGNA, RECIPES, …
Jun 27, 2014 - This Pin was discovered by Sara. Discover (and save!) your own Pins on Pinterest
From pinterest.com


PUMPKIN AND SAUSAGE LASAGNA RECIPE - FOOD NEWS
Pre-heat the oven to 375ºF. 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 …
From foodnewsnews.com


ROASTED PUMPKIN AND SAUSAGE LASAGNA – – JUSTALITTLEBITE
2021-09-04 Cook sausage (casings removed) in a medium pan over medium high heat until browned. Return to skillet after draining fat. Toss in the mashed pumpkin. Combine the …
From justalittlebite.com


SAUSAGE MUSHROOM & SPINACH LASAGNA - THERESCIPES.INFO
until the mushrooms release their liquid, 4 to 6 minutes. Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the ...
From therecipes.info


PUMPKIN, KALE AND SAUSAGE LASAGNA - THE DARING GOURMET
2013-12-11 Bring the sauce to a boil, reduce the heat to medium-low, cover, and simmer for 15-20 minutes, until the pumpkin is soft. In a medium bowl, combine the cottage cheese, egg, …
From daringgourmet.com


PUMPKIN AND SAUSAGE RISOTTO - ITALIAN RECIPES BY GIALLOZAFFERANO
Bake in a preheated convection oven at 375°F (190°C) for 25 minutes. While the pumpkin is cooking, take care of the risotto: heat 1.5 tbsp (20 g) of butter in a pan and add the chopped …
From giallozafferano.com


PUMPKIN SAUSAGE LASAGNA WITH SWISS CHARD - THE HUNGRY BLUEBIRD
2020-09-15 Make pumpkin mixtures: In medium bowl, combine 2 cups pumpkin, ¾ cup heavy cream, ½ cup Parmesan cheese, salt, pepper, sage and nutmeg (pumpkin/cheese mixture). …
From thehungrybluebird.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #pasta     #lasagna     #one-dish-meal     #pasta-rice-and-grains

Related Search