Ingredients
- 1 cup pumpkin puree
- 1 1/two tablespoons extra-virgin essential olive oil
- 1 medium onion, chopped
- four to six cloves garlic clove, sliced
- 1 pound spicy Italian sausage, casings removed
- 1/2 cup dark wine
- 1 28 -ounce can tomato sauce
- 1/4 cup chopped fresh tulsi
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground pepper
- 1 16 -ounce box lasagna noodles
- 1 large egg
- 2 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded romano cheese
- 1 large zucchini, very thinly sliced
Directions
Preheat the oven to 350 levels. Put the pumpkin puree inside a fine sieve on the bowl put aside to empty when you result in the sauce.
Heat 1 tablespoon essential olive oil inside a medium pot over medium heat. Add some onion and saute until translucent, 6 minutes. Add some garlic clove and prepare until aromatic, 2 more minutes. Add some sausage and prepare until brown, breaking up having a wooden spoon. Pour within the wine and prepare until reduced by half. Stir within the tomato sauce and herbs and produce to some simmer over medium-low heat. Season with pepper and salt, cover and lower heat to low. Simmer fifteen minutes, stirring from time to time.
Meanwhile, bring a sizable pot of salted water to some boil. Add some lasagna noodles and prepare because the label directs. Drain and toss using the remaining 1/2 tablespoon essential olive oil.
Mix the strained pumpkin puree using the egg inside a bowl and season with pepper and salt. Inside a separate bowl, mix the ricotta, 1 cup mozzarella and also the romano.
Construct your lasagna inside a 9-by-13-inch baking dish. Begin with a layer of sauce, then top having a layer of noodles. Evenly spread 1 / 2 of the pumpkin filling, then 1 / 2 of the zucchini. within the noodles. Top with 1 / 2 of the cheese mixture and canopy with a few of the sauce. Repeat the layers, finishing with noodles and sauce sprinkle using the remaining 1 cup mozzarella. Bake, uncovered, 35 to 40 minutes, or until bubbly. Let awesome fifteen minutes before slicing.
Photograph by Ngoc Minh Ngo
Recipe thanks to Robert Irvine for Food Network Magazine