Pumpkin Lasagna

Alright so I know it's late for this but I love pumpkin so much I keep it on hand in the freezer. This is something I've made before and it was a huge hit! It is one of my personal favorites. I'll put down a simple sauce to use for this but if you are feeling up it use my sauce recipe

Pumpkin Lasagna

Things you'll need:

1 tbsp olive oil
1 medium onion, chopped
4 6 cloves of garlic, chopped
1 lb spicy italian sausage
1 large zucchini, cubed
1 28oz can tomato sauce
1 cup red wine
salt and pepper to taste
1 lb ricotta cheese
1 cup shredded mozzarella cheese
1 cup shredded romano cheese
2 eggs
1 1/2 cups pumpkin puree
1 lb cooked lasagna noodles

• Preheat oven to 350
• Place a heavy skillet over medium-high heat with the olive oil and saute the onion until translucent
• Add sausage, use a spatula to break up while browning
• Add zucchini and allow to cook for 5 minutes
• In a medium pot combine tomato sauce and red wine and bring to a boil over medium-low heat salt and pepper to taste, I usually add a combination of parsley, oregano, thyme and basil. Allow to simmer for atleast 15 minutes
• In a large bowl mix together the ricotta, mozzarella and romano cheeses
• Add eggs, pumpkin and salt and pepper to taste, combine. If you're feeling spry add some cinnamon for a different flavor.
• Built your lasagna in a 9 x 12 starting with a layer of sauce, layer of pasta, layer of half of the sausage mixture, layer of half of the cheese mixture. Add another layer of noodles followed by the remaining sausage and cheese mixtures. Finishing with another layer of noodles, a layer of sauce and sprinkling some additional mozzarella cheese on top.
• Bake for 25 minutes. let cool for 15 before slicing and serving