Sausage Lasagna with Savory Pumpkin Cream Sauce
Yield: 8-10 Servings
1/2 Sweet Onion, Diced
1/2 Large Red Bell Pepper, Diced
1 Large Carrot, Grated (Optional)
3 Tablespoons Olive Oil, Divided
1 1/2 Lbs. Bulk Pork Sausage
4 Ounces Fontina Cheese
4 Ounces Cream Havarti Cheese
4 Cups Savory Pumpkin Cream Sauce
2 Tablespoons Sherry
1/3 Cup Half and Half, Divided
4 Cups Roughly Chopped Kale (Optional)
1/2 Cup Chopped Walnuts, Roasted
3 Cups Ricotta
1/2 Cup Grated Parmigiano-Reggiano Cheese
12 Oven Ready Lasagna Noodles
Salt and Pepper to Taste
This lasagna is one of our signature recipes at the farm. While the flavors are quite complex, it is not a difficult dish to prepare. So, don’t let the list of ingredients or the process scare you into thinking this is too complicated for you. The base for the sauce is our Savory Pumpkin Soup which we make in big batches ahead of time and freeze for use later. We also grate the cheeses, chop the vegetables, roast the walnuts, and sauté the sausage in advance, which makes it a breeze to assemble the lasagna on the day you intend to serve it
Place the Havarti and Fontina cheeses in the freezer for a few minutes before beginning to assemble the lasagna. It will be easier to grate them once they have been thoroughly chilled.
Preheat oven to 375 degrees. Toss kale (if using) with 1 tablespoon of oil and place in preheated oven. Roast until tender and lightly browned. Remove from oven, cool slightly, chop finely, and set aside.
Place walnuts on cookie sheet and toast in oven for 8-10 minutes. Set aside and reduce oven heat to 350 degrees.
Heat remaining olive oil in a sauté pan placed over medium heat. Add onion, pepper, and carrots and sauté until the onions are transparent. Remove vegetables from the pan and add sausage. Season sausage with salt and pepper and brown. Return the vegetables to the pan and mix to combine them with the sausage. Set mixture aside.
Mix together ricotta, Parmigiano-Reggiano, 2 tablespoons Half and Half, kale, salt, and pepper in a small bowl. Remove the fontina and mozzarella from the freezer. Grate into a separate bowl and toss together to combine. Set both cheese mixtures aside for use when you are ready to assemble your lasagna.
Combine Savory Pumpkin Soup, remaining Half and Half, and sherry. Set aside.
Spray a 9”x 13” baking pan with olive oil cooking spray. Spread a small amount of pumpkin sauce on bottom of pan. Place 3-4 lasagna noodles, depending on size, over the sauce. Top with a layer of sausage and vegetable mixture and dollop 1/3 of the ricotta mixture on top. Continue to layer with 1/3 of each: walnuts, pumpkin cream sauce, and shredded cheese mixture. Repeat process until you have three full layers. Let stand for 30 minutes.
Cover pan lightly with tin foil and place inpreheated oven. Bake for 50-60 minutes until bubbly. Remove foil and continue baking for another 10-15 minutes. Remove from oven and let stand for 20 minutes before serving.