Pumpkin Lasagna

It might not be pretty, but it is delicious!

Well, there’s no arguing around these parts that it’s Fall.  The cooler weather has taken over and the leaves are changing colors and falling off the trees.  I’ve traded in my tank tops and capris for hoodies and jeans.  It’s my favorite time of year.

Sure, it means Summer is over and Winter and it’s nastiness is right around the corner, but there’s just something about Fall that makes everything seem right in the world.  Fall brings the arrival of Pumpkin Spice Lattes and Bacon and Cheddar Apple Pies (check back soon for the recipe).  Fall is made for family gatherings around the dinner table or at the apple orchard.  It’s the flavors and aromas that I love about Fall… The scent of burning leaves when you step outside, the warmth of the fire from the fireplace, the mugs full of hot chocolate and yummy things baking in the oven.

Once the weather turned, I was chomping at the bit to make this recipe.  I combined two different recipes and added a few things on my own to create just the right flavor I was looking for.  The touch of sweetness was a welcome addition… Not too overwhelming. The Husby claimed it was like “dinner and dessert all in one bite.”  My original plan was to use chicken and apple sausage as the protein but, of course, the grocery store was out.  Luckily, I found a sweet italian turkey sausage that worked just fine.

What is your favorite thing about Fall?

Pumpkin Lasagna – Adapted from Prevention RD and Food Mayhem

– 1 Package No-Boil Lasagna Noodles
– 1 Package Sweet Italian Turkey Sausage, casings removed
– 1 Onion, chopped
– 1 Package Sliced Mushrooms
– 1 Bag Baby Spinach
– 1 Tbsp. Olive Oil
– 2 Tbsp. Butter
– 3 Cloves Garlic, minced
– 2 Cans Pumpkin
-1 Cup Half and Half (I used fat free)
– 2 Tbsp. Brown Sugar
– 2 tsp. Maple Syrup
– 1 tsp. Cinnamon
– 1/2 tsp. Nutmeg
– 1 Tbsp Dried Sage
– 15 oz. Ricotta
– 1 bag Shredded Mozzarella
– 1 cup Parmesan
– Salt and Pepper, to taste

Preheat oven to 375.

Saute mushrooms and onions in the olive oil until tender, about 10 minutes.  Add spinach and cook until wilted.  Set aside.

Brown sausage and set aside.

Melt butter in a saucepan.  Add garlic and stir until golden brown.  Add pumpkin, half and half, sage, brown sugar, maple syrup, cinnamon, nutmeg, salt and pepper.  Stir until warm then set aside.

In a 9×13 baking dish, spread a layer of pumpkin sauce, followed by a layer of noodles.  Add another layer of pumpkin sauce.  Top with half of the vegetable mixture, sausage, ricotta, mozzarella and parmesan.  Repeat once then top with remaining noodles and sauce and the remainder of the mozzarella and parmesan.

Cover dish loosely with foil and bake for 45 minutes.  Let stand 10 minutes before serving.

6 responses to “Pumpkin Lasagna

  1. I love that spin on the recipe, YUM!

  2. yum! my bro would love this. how many WW points do you know?

  3. Pingback: Pumpkin Lasagna « Kquicks’s Weblog

  4. Pingback: Eats: Secret Ingredient Chili and Cheddar Herb Beer Bread. « A Jey in the Life…

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