Sausage, Kale and Pumpkin Lasagna
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
8
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Calories
748 kcal
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Course
Main Course
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Cuisine
Italian
Sausage, Kale and Pumpkin Lasagna
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This Sausage, Kale and Pumpkin Lasagna also features three cheeses and pine nuts. It's packed with flavor, nutrition, and is positively drool-worthy!
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Ingredients
- 1 pound Italian sausage bulk
- 3 cups sugar pumpkin sugar pumpkin is a little firmer and has more flavor), about 1/4 inch cubes, diced
- 1 yellow onion chopped, large
- 2 cloves garlic , minced
- 1 kale washed, drained, and chopped, hard stalks discarded (about 8 cups loosely packed, large bunch
- 48 ounces tomato sauce
- 2 tablespoons pine nuts
- 1 teaspoon fennel seeds crushed
- 1/2 teaspoon sage ground, each
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 2 teaspoons salt
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon sugar
- 16 ounce cottage cheese small curd, container
- 1 egg
- 1/2 teaspoon salt
- 2 tablespoons parsley chopped, fresh
- 3/4 pound mozzarella cheese shredded
- 3/4 pound provolone cheese shredded
- 1/2 cup Parmesan Cheese grated
- 12 lasagna noodles , prepared al dente according to package instructions
Instructions
- Heat a Dutch oven over medium-high heat and cook the ground sausage until about half of it is no longer pink. Add the onion and garlic and cook until the onion is soft and translucent, about 5-7 minutes. Add the pumpkin and cook for another 7-8 minutes. Add the kale and cook 2 minutes until it's wilted.Add the tomato sauce, the seasonings, and pine nuts. Stir to combine. Bring the sauce to a boil, reduce the heat to medium-low, cover, and simmer for 15-20 minutes, until the pumpkin is soft.In a medium bowl, combine the cottage cheese, egg, salt and parsley. Set aside.
- In a 9x13 inch casserole dish, spread 1 1/2 cups of the sauce on the bottom. Layer 4 lasagna noodles over the sauce. Spread 1/3 of the cottage cheese mixture over the noodles. Sprinkle with 1/3 of both mozzarella and provolone and 1/3 of the Parmesan. Repeat: Sauce, noodles, cottage cheese, shredded cheese and Parmesan, sauce, noodles, cottage cheese, sauce, shredded cheese and Parmesan.Spray aluminum foil with olive or vegetable oil and cover (oily side down) the casserole dish. Refrigerate overnight for maximum flavor to allow the flavors to meld. Remove from fridge 1 hour before baking.
- Preheat the oven to 375 degrees F and bake, covered, for 35 minutes. Remove foil and bake for another 10-15 minutes until the cheese is bubbly and golden brown around the edges. Let the lasagna sit for 15 minutes before serving.
Nutrition Information
Show Details
Calories
748kcal
(37%)
Carbohydrates
49g
(16%)
Protein
46g
(92%)
Fat
46g
(71%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
16g
(80%)
Cholesterol
142mg
(47%)
Sodium
2023mg
(84%)
Potassium
1113mg
(24%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Vitamin A
5488IU
(110%)
Vitamin C
21mg
(23%)
Calcium
707mg
(71%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 748 kcal
% Daily Value*
| Calories | 748kcal | 37% |
| Carbohydrates | 49g | 16% |
| Protein | 46g | 92% |
| Fat | 46g | 71% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 142mg | 47% |
| Sodium | 2023mg | 84% |
| Potassium | 1113mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 5488IU | 110% |
| Vitamin C | 21mg | 23% |
| Calcium | 707mg | 71% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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