Pumpkin and Sausage Lasagna

Name: Pumpkin and Sausage Lasagna
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 1 lb Lasagna Noodle (1 pound lasagna noodles, cooked); 4 oz Mozzarella Cheese (4 ounces fresh mozzarella, torn + 3 cups mozzarella, shredded); 14 pieces Sage (14 fresh sage leaves, chopped + 4 links spicy Italian sausage, casings removed); 4 cloves Garlic (4 cloves garlic, minced); ¾ tsp Cinnamon (3/4 teaspoon ground cinnamon); ½ tsp Cumin Powder (1/2 teaspoon ground cumin); ½ tsp Ginger Powder (1/2 teaspoon ground ginger); 1 tbsp Honey (1 tablespoon Honey); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); 16 oz Mascarpone Cheese (16 ounces mascarpone cheese); 0 pieces Olive Oil (Olive oil); 15 oz Pumpkin Purée (15 ounces Can - Pumpkin Puree); 1 piece Red Onion (1 small red onion, diced); 5 cup Spinach (5 cups fresh spinach leaves, roughly chopped); 8 oz White Button Mushrooms (8 ounces white mushrooms, sliced)

80 minMediterranean

Servings8

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Pescatarian

Ingredients

For 8 servings

Lasagna Noodle1 lb · 1 pound lasagna noodles, cooked
Mozzarella Cheese4 oz · 4 ounces fresh mozzarella, torn + 3 cups mozzarella, shredded
Sage14 pieces · 14 fresh sage leaves, chopped + 4 links spicy Italian sausage, casings removed
Garlic4 cloves · 4 cloves garlic, minced
Cinnamon¾ tsp · 3/4 teaspoon ground cinnamon
Cumin Powder½ tsp · 1/2 teaspoon ground cumin
Ginger Powder½ tsp · 1/2 teaspoon ground ginger
Honey1 tbsp · 1 tablespoon Honey
Kosher Salt½ tsp · 1/2 teaspoon kosher salt
Mascarpone Cheese16 oz · 16 ounces mascarpone cheese
Olive Oil0 pieces · Olive oil
Pumpkin Purée15 oz · 15 ounces Can - Pumpkin Puree
Red Onion1 piece · 1 small red onion, diced
Spinach5 cup · 5 cups fresh spinach leaves, roughly chopped
White Button Mushrooms8 oz · 8 ounces white mushrooms, sliced

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Steps

1Using an electric mixer, beat mascarpone cheese, pumpkin puree, honey, cumin, ginger, cinnamon and salt until smooth. Set aside.Swirl a bit of olive oil in a pan over medium high heat. When oil is hot enough, add garlic and onions, tossing until coated. Slide in sausage and mushrooms and cook down until sausage has browned fully, approximately 10-12 minutes. Break up sausage as it cooks.
2Remove from heat and stir in sage. Set aside.
3Spread a thin layer of olive oil over the bottom and sides of a deep 9x13 baking dish.
4Add about 1/4 cup of pumpkin mascarpone spread to the bottom of the dish and spread evenly to both sides. Top with three lasagna noodles, followed by another layer of mascarpone spread, a handful of spinach, a bit of the sausage and vegetables and a handful of shredded mozzarella. Repeat until all of the ingredients have been used.Top the final layer with the fresh mozzarella pieces and cover the dish with aluminum foil.
5Bake for 30-35 minutes at 375 degrees. Uncover and bake another 5-10 minutes or until cheese is bubbly.