Pumpkin Sausage Lasagna

Pumpkin Sausage Lasagna

Prep:
20 mins
Cooking:
50 mins
Level:
Intermediate
Cooling:
10 mins
Yields:
6 to 8 servings

Robust in flavor, this hearty Pumpkin Sausage Lasagna entrée features a saucy secret. With a unique combination of roasted garlic marinara sauce, spicy turkey sausage and pumpkin, the goodness of this festive dish wraps itself around layers of noodles and savory cheeses.

Ingredients

  • 1 container (15 ounces) light ricotta cheese
  • 2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
  • 1 teaspoon Italian seasoning
  • 12 ounces sweet or hot light turkey sausage, casings removed
  • 3/4 cup LIBBY'S® 100% Pure Pumpkin
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 container (15 ounces) BUITONI Refrigerated Roasted Garlic Marinara Sauce
  • 8 no-boil lasagna noodles
  • 1 1/2 cups (6 ounces) shredded mozzarella cheese, divided
  • 1/3 cup hot water

Directions

PREHEAT oven to 350° F.

COMBINE ricotta cheese, Parmesan cheese and seasoning in medium bowl; mix well.

HEAT large, nonstick skillet over medium-high heat. Add sausage; cook, stirring to break into pieces, until browned. Transfer sausage to paper towel-lined plate to drain.

ADD pumpkin, wine and broth to skillet; cook over medium heat, stirring frequently, until bubbly. Stir in sauce and sausage; heat through.

SPREAD 1 cup sauce mixture over bottom of 11 x 7-inch or 13 x 9-inch baking dish. Top with 4 lasagna noodles. Spread 1 cup ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese. Spread 1 cup sauce mixture over mozzarella cheese; top with remaining 4 lasagna noodles, remaining ricotta mixture and remaining sauce mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Pour water around edges of lasagna. Cover with foil.

BAKE for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.

NOTE: Can substitute BUITONI Refrigerated Marinara Sauce. If this is preferred, add 2 cloves finely chopped garlic when cooking sausage.

Baker's Comments

Nutritional Information

  • Serving Size
    1/6 to 8 servings of recipe
  • Calories 380
  • Calories from Fat 140

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 15g 23%
  • Saturated Fat 6g 32%
  • Cholesterol 95mg 31%
  • Sodium 1000mg 42%
  • Carbohydrates 28g 9%
  • Dietary Fiber 3g 13%
  • Sugars 8g
  • Protein 27g
  • Vitamin A 100%
  • Vitamin C 4%
  • Calcium 40%
  • Iron 10%

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