Sausage and Pumpkin Lasagna
This traditional Italian sausage and pumpkin lasagna is the perfect fall comfort food - rustic, hearty, full of flavor and super easy to make!
Serving: 6
Calories: 720kcal
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
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:
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- Fridge: Store your leftovers in an airtight container in the refrigerator. They will keep well for two days.
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- 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.
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Nutrition
Calories: 720kcal | Carbohydrates: 39g | Protein: 31g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Cholesterol: 111mg | Sodium: 1374mg | Potassium: 733mg | Fiber: 2g | Sugar: 5g | Vitamin A: 11601IU | Vitamin C: 14mg | Calcium: 406mg | Iron: 4mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.