In honor of Pumpkin Day, which is today…
This wonderful recipe features the slightly sweet flavor of natural real pumpkin puree (available at most gourmet food stores; NOT pumpkin pie filling!!!) and the savory flavors of a combination of sweet and hot Italian sausages. This harmony of flavors is one that you will not soon forget!
What a delicious recipe to have in the oven during the first half of tonight’s NFL football game ! You’ll have a wonderful treat at Halftime!!
Ingredients:
1 pound hot Italian sausage, casings removed
3/4 pounds sweet Italian sausage, casings removed
Olive oil
1 medium-sized eggplant (about the size of a pint-sized glass)
1 medium-sized zucchini, shredded
1 medium-sized yellow squash, shredded
1 sweet yellow onion, chopped
3 garlic cloves, minced
1 red bell pepper, cut into small pieces
3 1/4 cups milk
1 (15-ounce) can unsweetened pumpkin puree (not pumpkin pie filling)
1 teaspoon ground nutmeg
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
2 teaspoons black pepper
1 box “no-boil” lasagna noodles (soak the noodles in warm salt water for 10-15 minutes prior to using)
1 1/4 cups shredded parmesan cheese
2 cups grated mozzarella cheese
4 tablespoons salted butter
4 tablespoons flour
Directions:
1. Preheat oven to 375ºF.
2. Heat a large sauté pan over medium-high heat with 2 tablespoons olive oil. Add sausage and cook until browned, breaking the meat up as it cooks.
3. Add the onions and bell pepper and continue cooking for 10-15 minutes. Add the eggplant, zucchini, yellow squash, and garlic. Cook 7-8 minutes, until tender, then season with salt and black pepper.
4. While the veggie and meat mixture is cooking, melt butter in a medium-sized sauté pan over medium-high heat. Whisk in the flour and cook the mixture for about 1 minute. Whisk the milk into the pan, breaking up any clumps. Bring the mixture to a bubble and add the pumpkin puree, nutmeg, cumin, cinnamon, cayenne pepper, salt, and ground black pepper. Reduce heat and simmer the sauce for 2-3 minutes, until slightly thickened.
5. Spread about 1 cup of the sauce into the bottom of a 13 x 9″ greased baking 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 handful of cheese. Repeat these layers two times, topping the lasagna with a layer of lasagna noodles. Spoon the remaining sauce over the noodles and sprinkle the remaining grated cheese over top.
6. Bake for 40-60 minutes covered with aluminum foil, or until the noodles seem soft when poked. Then bake an additional 10-15 minutes uncovered to brown.
7. When browned, remove from the oven and allow to set/rest for 10-15 minutes. This will ultimately make it easier to serve.
Enjoy! Happy Pumpkin Day!
