But something unique is always super fun so here goes......Pumpkin Lasagna!!!! An unusual lasagna that is absolute delicious! Don’t be put off by the addition of pumpkin puree, it adds a depth of flavor to the lasagna that is amazing!
Doesn't this look delicious? Here's a little secret....I didn't tell my kids or their friends that there was pumpkin in it! Did they notice? No and they polished off the entire pan....everyone had seconds, so I guess it was a hit!
Here's how it's made:
1 cup pumpkin puree I roasted fresh pumpkin for about 30 minutes in a 425 oven then mashed with a fork
2 tablespoons olive oil
1 medium onion chopped
4 cloves garlic finely chopped
8 ounces baby portabella mushrooms sliced
2 Italian sausages casing removed (you can use up to 1 pound of sausage)
½ cup red wine
26 ounces tomato sauce
¼ cup fresh basil chopped
¼ cup fresh oregano chopped
½ teaspoon salt & ¼ teaspoon pepper
6 ready to use lasagna sheets
2 ½ cups ricotta
2 ½ cups shredded mozzarella divided
½ cup pecorino Romano
2 medium zucchini sliced
Preheat oven to 350
Heat olive oil in large sauté pan and add onion. Sauté over medium heat until translucent. Add the sausage, breaking into small pieces and sauté until just cooked through, then add the mushrooms and garlic. Cook until mushrooms are tender, about 5 minutes. Add the wine and reduce by half. Stir in the herbs and tomato sauce and simmer over medium low for 15 minutes.
Mix together the pumpkin and egg, set aside.
Mix together the ricotta, 1 cup mozzarella and Romano.
Spread a ladle of sauce in the bottom of a lasagna pan. Top with lasagna noodles, ½ of the pumpkin mixture, ½ of the sliced zucchini, ½ of the cheese and then repeat. Top with remaining 1 ½ cups of mozzarella cheese and bake for 40 minutes. Let rest for 15 minutes prior to serving.