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Categories:
onion garlic olive oil Italian sausage zucchini tomato sauce red wine kosher salt Ricotta cheese Mozzarella cheese Romano cheese eggs pumpkin puree noodles
Viewed: 31 - Published at: 6 years agoIngredients
- 1 medium onion, chopped
- 4 to 6 garlic cloves, chopped
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage, casing removed
- 1 large zucchini, cubed
- 1 (28 ounce) can tomato sauce
- 1 cup red wine
- Kosher salt, freshly ground black pepper and spices, to taste
- 1 pound ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded romano cheese
- 2 eggs
- 1 1/2 cups pumpkin puree
- 1 pound cooked lasagna noodles
Method
- In a large heavy skillet, over medium heat, saute onion and garlic in the olive oil until translucent.
- Add sausage and cook until brown, breaking it up with a wooden spoon as it cooks.
- Add zucchini and cook for 5 more minutes.
- Set aside.
- In a medium pot combine tomato sauce and red wine and bring to a boil over medium-low heat.
- Adjust seasoning with kosher salt, freshly ground black pepper, to taste.
- If desired, add more spices to your liking.
- (I usually add dry oregano, basil, and parsley).
- Reduce heat to low, cover and let it simmer for 15 minutes, stirring occasionally.
- In a large bowl mixing together the ricotta, mozzarella and romano cheeses.
- Add eggs, pumpkin puree and salt and pepper, to taste.
- Mix very well.
- You might want to add more spices to the filling.
- (You can add a pinch of cinnamon and it gave it a different flavor.)
- Preheat oven to 350 degrees F.
- Build your lasagna in a large (9 by 12-inch) baking dish starting with a layer of sauce, a layer of pasta, a layer of half the sausage and a layer of half the filling.
- Add another layer of pasta, sauce, the remaining sausage and the filling.
- Finish with a layer of pasta and a layer of sauce.
- Sprinkle some mozzarella cheese on top and bake for 25 minutes.
- Let cool for 15 minutes before serving.
