Creamy Pumpkin Lasagna with Italian Sausage

Servings: 6
Prep time: 25 minutes
Cook time: 45 minutes

Ingredients

• 450 g (1 lb) Italian sausage meat
• 15 ml (1 tablespoon) olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 500 ml (2 cups) pumpkin puree
• 375 ml (1 ½ cups) 15% cooking cream
• 125 ml (½ cup) chicken broth
• 2.5 ml (½ teaspoon) ground nutmeg
• 5 ml (1 teaspoon) dried sage
• 9 lasagna noodles
• 475 g (about 2 cups) ricotta
• 125 ml (½ cup) Parmesan, grated
• 500 ml (2 cups) mozzarella, grated
• Salt and pepper to taste

Preparation

1. Preheat the oven to 190 °C (375 °F).
2. In a large skillet, heat the olive oil over medium-high heat. Add the sausage meat and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until it is golden brown and fully cooked. Set aside.
3. In the same skillet, add the onion and cook for 3 to 4 minutes, until tender. Add the garlic and continue cooking for 1 minute.
4. Add the pumpkin puree, cream, chicken broth, nutmeg, and sage. Season with salt and pepper, and stir to combine. Simmer over low heat for 5 to 7 minutes, until the sauce is creamy and slightly thickened.
5. Meanwhile, cook the lasagna noodles in a large pot of boiling salted water according to the package directions. Drain and set aside.
6. In a bowl, mix the ricotta with half the Parmesan. Season lightly with salt and pepper.
7. Spread a thin layer of the creamy pumpkin sauce on the bottom of a 23 x 33 cm (9 x 13 in.) baking dish. Arrange 3 lasagna noodles, then spread one-third of the sauce, half of the sausage, and half of the ricotta mixture over them. Sprinkle with a little mozzarella.
8. Repeat with 3 more lasagna noodles, another third of the sauce, the remaining sausage, the remaining ricotta, and a little mozzarella.
9. Finish with the last 3 lasagna noodles, the remaining sauce, and the remaining mozzarella and Parmesan.
10. Cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil and continue baking for 10 to 15 minutes, until the cheese is melted and lightly browned.
11. Let the lasagna rest for 10 to 15 minutes before cutting and serving.