This lasagna recipe is a great one to make ahead of time and freeze for a quick and easy meal. It’s a very hearty, filling and family-friendly meal that can also be eaten as a side dish or main course. The recipe calls for a convenient package of Italian sausage, but if you want to make things a little easier on yourself, I’d recommend using a Tofurky roast, which works just as well and is considerably meatier. Prepare yourself for a hearty fall day with this simple, easy, and incredibly delicious meatless veggie lasagna. Ingredients: 2 large red bell peppers, roasted and diced 1 tablespoon olive oil 2 large yellow onions, diced 8 ounces fresh baby spinach or spinach 2 teaspoons
Lasagna is one of those dishes that can be both easy to make but hard to eat. The problem is that these two elements often conflict with one another. How can you have a delicious, hearty dish that’s easy to eat, but it has to be made with lasagna noodles that are drier than paper towels?
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Lasagna with roasted pumpkin and sausage
“Here,” I thought to myself, imagining the difficulty. A pumpkin weighing twenty pounds. Come up with something spectacular.”
We got together with our pals for cocktails on Friday night, as luck would have it. The woman is Italian and, by birth, a fantastic chef!
I inquired as to how she prepared fresh pumpkin. She reeled off a variety of ways I might utilize the pumpkin without hesitation, even suggesting that I chop it into cubes and freeze it for later.
Armando has a pumpkin.
After the pumpkin has been sliced. It was a brilliant orange!
The next day, we went to a festival with these friends in a nearby town. (You may learn more about it here.)
Risotto with pumpkin and cheese was one of the meals I had during the festival.
I was so taken aback by the taste and texture of the fresh pumpkin that I came home motivated to do something similar.
It’s easy to make this lasagna with roasted pumpkin and sausage.
I believe you’ll like the taste and creamy texture that the roasted pumpkin brings to the dish.
Lasagna with roasted pumpkin and sausage
This lasagna has a creamy, buttery texture and a lovely color thanks to the roasted pumpkin. This meal is brought to life by the spicy Italian sausage. It’s ideal for the autumn season. If there are any leftovers, they freeze nicely as well!
- 2 lbs. pumpkin, fresh (chopped into 1 inch squares — maybe a little smaller)
- 2 tblsp rosemary (fresh) (chopped)
- Spray for cooking
- 1 Italian Sausage package (about 19 oz) (I prefer spicy – casings removed)
- 1 tomato can (14.5 oz.) crushed (Use petite diced tomatoes, if you prefer chunkier sauce)
- Tomato sauce (about 3–4 cups)
- 1 container (large) Ricotta
- 3 Eggs
- Mozzarella cheese, 1 pound (shredded)
- 1 cup Parmesan cheese, grated (shredded)
- Sheets: 9-12 Noodles for lasagna (I recommend using noodles that can cook in the oven instead of having to be cooked beforehand.)
If you’ve never tried making your own pasta at home, I can assure you that it’s very simple — particularly if you have a food processor with a pasta attachment.
Making fresh pasta for lasagna allows me to make the lasagna noodles extra, extra thin, which I like. It can make a big difference in the final meal (even if store-bought spaghetti works just fine!).
I used my kitchen scale to weigh 400 grams of all-purpose flour (no special flour required! ), four eggs, and a sprinkle of salt for this recipe. In a food processor, combine all of the ingredients. Turn out the dough onto a floured surface and knead it for a few minutes. Using your pasta machine, follow the manufacturer’s directions.
|Roasting a Pumpkin|
|Preheat the oven to 400 degrees Fahrenheit. Using cooking spray, coat a large cookie sheet. Place your cubed pumpkin on a flat surface. Add a sprig of fresh rosemary, chopped. Spritz everything again with cooking spray and bake until tender (approx. 25 minutes).|
|Remove the dish from the oven. After the pumpkin has cooled somewhat, mash it with a potato “masher” to remove the majority of the lumps.|
|How to Make the Sauce|
|Cook sausage (casings removed) in a medium pan over medium high heat until browned. Return to skillet after draining fat. Toss in the mashed pumpkin. Combine the crushed tomatoes and tomato sauce in a mixing bowl.|
|Season with salt and/or pepper to taste. Cook for around 15 minutes.|
|To Put the Lasagna Together|
|Combine ricotta and eggs in a medium mixing basin. To mix, stir everything together.|
|Add approximately 1 cup sauce to the bottom of an 8 x 12 (or similar) casserole dish. On top of the pasta sheets, layer additional sauce, ricotta mixture, parmesan, and mozzarella. Layer until you’ve used up all of the ingredients (the parmesan and mozzarella should be the last things you put on top). I was able to fit three layers in, but one of these days I’m going to go for a larger pan and try for six!|
|Preheat oven to 350°F and bake until fully hot and bubbling. (It takes around 45 minutes.)|
|Allow it cool slightly before serving with a piece of thick Italian bread!|
This recipe has been on my list of recipes to try for so long, and this week I got to act on it. I’m so glad I did, because this recipe is a winner. If you’re interested in trying out this recipe for yourself, the link is in the description below.. Read more about lasagna recipe and let us know what you think.