Sausage and Pumpkin Lasagna
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6
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Calories
720 kcal
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Course
Main Course
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Cuisine
Italian
Sausage and Pumpkin Lasagna
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This traditional Italian sausage and pumpkin lasagna is the perfect fall comfort food - rustic, hearty, full of flavor and super easy to make!
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Ingredients
- 3 tablespoons extra-virgin olive oil
- 800 g pumpkin peeled and cubed
- 1 teaspoon fresh thyme
- 500 g Italian sausage
- 1 rosemary sprig
- 9 no-cook lasagna noodles or 7 oz / 200 g fresh lasagna pasta sheets
- 180 g Parmesan Cheese grated
- 100 g smoked Scamorza cheese optional
- 240 ml Béchamel sauce
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Instructions
- Heat the oven to 180°C (360°F) or 160°C (with fan option on) or gas mark 4.
- Heat 2 tablespoons of olive oil in a large skillet, add the diced pumpkin and thyme and sauté for 3 minutes. Pour in a glass of water and cook for 15 minutes, then season with salt and pepper to taste.
- Once the pumpkin is soft and has absorbed all the water, transfer to a blender and blend until smooth, or mash it with a fork until reaching the desired consistency.
- Meanwhile, remove the casing from the sausages and crumble the meat with your hands. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-low heat, add the sausage meat and rosemary sprig, and cook until browned, stirring often.
- Pour in the wine and allow it to evaporate, then continue to cook, stirring often, for 5 minutes or until fully cooked. Discard the rosemary sprig.
- Add the pumpkin cream into the skillet with the sausage and mix to combine the ingredients, then season to taste.
- To assemble the sausage pumpkin lasagna, start by spreading a thin layer of béchamel sauce over the bottom of a baking dish, then layer lasagna sheets and top them with pumpkin cream, crumbled sausage, chopped Scamorza (if using), grated Parmesan cheese and a drizzle of béchamel sauce.
- Repeat the layers, finishing with grated Parmesan cheese and béchamel sauce on top.
- Bake covered with foil for 20 minutes, then uncovered for an additional 10 minutes for a nice golden top. Once ready, remove from the oven, allow to cool slightly and serve.
Notes
- Storage tips:
- Fridge: Store your leftovers in an airtight container in the refrigerator. They will keep well for two days.
- Fridge: Store your leftovers in an airtight container in the refrigerator. They will keep well for two days.
- Freezer: Divide the lasagna into individual freezer-friendly containers and store them in the freezer for up to 1 month. Reheat: I recommend reheating the lasagna in a warm oven for 4-5 minutes instead of using the microwave, as it keeps its crunchy texture much better.
- Freezer: Divide the lasagna into individual freezer-friendly containers and store them in the freezer for up to 1 month.
- Reheat: I recommend reheating the lasagna in a warm oven for 4-5 minutes instead of using the microwave, as it keeps its crunchy texture much better.
Nutrition Information
Show Details
Calories
720kcal
(36%)
Carbohydrates
39g
(13%)
Protein
31g
(62%)
Fat
49g
(75%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
6g
Monounsaturated Fat
21g
Cholesterol
111mg
(37%)
Sodium
1374mg
(57%)
Potassium
733mg
(21%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
11601IU
(232%)
Vitamin C
14mg
(16%)
Calcium
406mg
(41%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 720 kcal
% Daily Value*
| Calories | 720kcal | 36% |
| Carbohydrates | 39g | 13% |
| Protein | 31g | 62% |
| Fat | 49g | 75% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 21g | 105% |
| Cholesterol | 111mg | 37% |
| Sodium | 1374mg | 57% |
| Potassium | 733mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 11601IU | 232% |
| Vitamin C | 14mg | 16% |
| Calcium | 406mg | 41% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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