Lasagna with pumpkin and sausage
Lasagna with pumpkin and sausage

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, lasagna with pumpkin and sausage. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Lasagna with pumpkin and sausage is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Lasagna with pumpkin and sausage is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook lasagna with pumpkin and sausage using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Lasagna with pumpkin and sausage:
  1. Make ready 500 g lasagna
  2. Get 500 ml white sauce
  3. Take 600 g pumpkin
  4. Make ready 1 mozzarella
  5. Prepare Parmesan cheese
  6. Get 250 g sausage
  7. Prepare 1 onion
  8. Get 600 ml Vegetable stock
  9. Take 100 ml double cream

Combine the cottage cheese, egg, salt, and parsley in a medium bowl. Add the sausage and cook until golden brown, breaking the meat up as it cooks with a wooden spoon or rubber spatula. Push the meat to one side of the pan and add the eggplant, onion and garlic. This autumn lasagna was inspired at the Portland Farmer's Market amid the baskets of pumpkins and squash and the piles of kale.

Instructions to make Lasagna with pumpkin and sausage:
  1. Chop the onion and cook them for about 2 min. Add the pumpkin and cook for 2 minutes then add the vegetables stock to the top of the pumpkin and cook for 25 min.
  2. When cooked blend everything and add the double cream. In a separate frying pan add the sausage previously skinned and add 4 ladle of pumpkin mix and cook for 5 minutes. Start building the lasagna. Put a spoon of white sauce, a layer of lasagna sheet, 2 ladle of pumpkins mix, a bit of mozzarella, 2 spoons of sausage mix, parmesan cheese and a couple of spoons of white sauce. Keep doing this in this order until you use all the ingredients.
  3. On the final layer cover with pumpkin mix, mozzarella cheese, parmesan and white sauce. Cook for 25 minutes at 200 degrees.

Since the air is cooler, I naturally gravitate towards rich food, and this certainly is that. Layers of kale, Italian sausage, sugar-pie pumpkin béchamel, herbed-ricotta, and fresh mozzarella marry perfectly between lasagna noodles. Add the sausage and cook until golden brown, breaking the meat up as it cooks with a wooden spoon or rubber spatula. Push the meat to one side of the pan and add the eggplant, onion and garlic. Get ready for fall with this lasagna's pumpkin filling!

So that’s going to wrap this up with this special food lasagna with pumpkin and sausage recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!