Pumpkin Lasagna
This recipe, originally from Chef Robert Irvine's "Dinner Impossible," is a delightful twist on classic lasagna. The pumpkin adds sweetness, while spicy Italian sausage provides a delicious contrast. I've made minor adjustments to suit my family's preferences.
This recipe, originally from Chef Robert Irvine's "Dinner Impossible," is a delightful twist on classic lasagna. The pumpkin adds sweetness, while spicy Italian sausage provides a delicious contrast. I've made minor adjustments to suit my family's preferences.
- 2 eggs
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 9 lasagna noodles
- kosher salt to taste
- black pepper to taste
- 1 cup mozzarella shredded
- 1 cup red wine
- 6 cloves garlic minced
- 1 pound spicy italian sausage
- 1 medium white onion chopped
- 1 large zucchini chopped
- 28 ounce tomato sauce
- 1 pound ricotta cheese
- 1 cup romano cheese shredded
- 1 1/2 cup pumpkin puree
- 1/2 cup mozarella cheese shredded
- Carbohydrate 47.46474957473 g
- Cholesterol 668.365 mg
- Fat 51.57826199553 g
- Fiber 6.54743132115297 g
- Protein 55.69308859222 g
- Saturated Fat 22.5177246452125 g
- Serving Size 1 1 Serving (606g)
- Sodium 1918.001378654 mg
- Sugar 40.917318253577 g
- Trans Fat 4.3976227694675 g
- Calories 916 calories
Step-by-step
- In a large heavy skillet, over medium heat, heat oil and saute the onions and garlic until they become translucent.
- Add the sausages (with the casings removed) and cook on medium heat until browned.
- Add the zucchini and cook for another 5 minutes.
- Take off heat and set aside.
- In a medium pot, combine the tomato sauce, oregano, basil and red wine.
- Heat to boiling and then reduce heat down to a simmer, cover pot, and then let simmer for 15 minutes, stirring occasionally.
- Season with salt and pepper, to taste.
- In a separate large pot, cook your noodles until al dente (usually about 12 minutes).
- Drain and set aside until time to assemble lasagna.
- In a mixing bowl, mix the ricotta cheese, romano cheese, eggs, pumpkin puree and cinnamon.
- Set aside.
- Using a 13 x 9 pan baking dish, start assembling lasagna in the following order: 1/3 of tomato sauce, 3 cooked lasagna noodles, 1/2 of the sausage mixture, 1/2 of the cheese/pumpkin filling, 3 more cooked lasagna noodles, another 1/3 of tomato sauce, remaining sausage mixture, remaining cheese/pumpkin filling, last 3 cooked lasagna noodles, remainder of sauce, Sprinkling of last 1/2 cup of mozzarella cheese.
- Bake uncovered at 350 deg F for 25 minutes.
- Take out and let cool for 15 minutes prior to serving.
Operating within a single 13x9-inch baking dish requires careful thermal management when heavy moisture components like pumpkin puree and zucchini are involved. Without precise heat distribution, the center layers can remain watery even if the edges bubble.
Choosing Proper Accompaniments
Bitter greens cut through the dense fat content of ricotta and mozzarella much better than sweet vegetables do. Toss raw endive or frisée in a sharp vinaigrette featuring a three-to-one oil-to-acid ratio to provide essential palate fatigue relief. Heavy starches should be avoided entirely because the pasta sheets and sausage already supply substantial heft.Judging Doneness Visually
Visual cues replace thermometers entirely when monitoring a baked pan of layered pasta. Edges should show deep browning while the central mozzarella topping turns fully melted and golden brown. Steam rising actively from the interior layers indicates the core has reached serving temperature.Resting Mechanics
Structural integrity depends strictly on the mandatory fifteen-minute cooling window specified before slicing. Cutting hot pasta causes the melted cheese and loose ricotta filling to bleed across the plate instead of holding clean rectangles. Sharp chef knives slice through the noodles cleanly once the starches have set slightly at room temperature.
