So, I have a little story of a creative cook and a guy that likes tradition! I recently have been experimenting with all things Pumpkin, and the need to create a lasagna “event” for 100 guest…and I wanted to shake it up a little.
Here is the result, a decadent and oh so delicious Pumpkin based Lasagna.
I hope you fabulous foodies enjoy, this lasagna will never take a back seat to tradition! Taste results from adventurous foodies, they love it! My favorite food taster still picks the traditional – try it and let me know how you like or love it!
Pumpkin Alfredo Lasagna ,Roasted Veggies and Pork Sage Sausage!
1 lb of Lasagna Noodles cooked al dente (don’t use no bake here)
1 lb of Mixed Shredded Cheeses (Mozzarella and Monterey Jack is great)
1 lb Whole Mike Ricotta
8 oz of Boursin Cheese (Garlic and fine herbs)
½ cup chopped fresh parsley or ¼ cup dried
1 pound of loose *Pork Sage Spicy Sausage
*cooked, drained and crumbled!
2 Red Peppers julienned
3 Summer Squashes julienned
3 Zucchini Squash julienned
3 Carrots julienned
1 cup of Whole Sage Leaves if available (can be omitted)
3 Tbsp of Balsamic Vinegar
2 Tbsp of Olive Oil
2 Tbsp of The Amazing Rub – or your own house seasoning
**Pumpkin Alfredo Sauce *recipe follows
Oven Temp – set to 400F degrees (Plan on 40 minutes large, or 25 mins individuals)
Makes one large lasagna with 15 servings
NOTE; Julienne is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks
Cook Lasagna Noodles in Salted Water approx 10-12 minutes, add a little olive oil at the finish boil, drain and separate noodles on tray, set aside.
RICOTTA CHEESE MIX: Mix Ricotta, Boursin, Egg, and Chopped Parsley – Season with Salt and Pepper.
ROASTED VEGGIES: Slice all vegetables julienned style, and mix Red Peppers, Squashes, Carrots, (Whole Sage Leaves if available) and any other veggies you would like with Balsamic Vinegar, Olive Oil and Amazing Rub (or use your own seasoning blend). Brown veggies in hot 400 degree oven for approx 15 minutes stirring once or twice…if you want more crisp or browning keep in an extra 5 minutes.
**PUMPKIN ALFREDO SAUCE
1 Tbsp. olive oil
1 Tbsp. Butter
2 cups milk
1 cup white wine (optional)
1 cup strong chicken broth
3 Tbsp. all-purpose flour
1 – 2 Tbsp of Amazing Herbes (or salt/pepper/oregano blend)
¼ cup grated Parmesan (more if desired)
1-2 Cans Pumpkin Puree
Combine oil and butter and warm, add all other ingredients and do a consistent stir, bring to a low boil, when thickened, remove from heat and add 2 cups of Pureed Pumpkin – 1 can. If you like it more Pumpkiny – add more puree! Taste for seasonings and adjust according to your palate.
Now Line all ingredients like an assembly line:
Ricotta Cheese Mix
Shredded Cheese Mix
Cooked/Crumbled Pork Sausage
Spread pan bottom with Alfredo Sauce, arrange a single layer of lasagna noodles on top, next Spread Ricotta cheese mix, another layer of lasagna noodles. Next layer sauce and roasted veggies, add a little shredded cheese. Next Sauce, crumbled sausage, a little shredded cheese, and more lasagna noodles, sauce veggies—keep going till you have used all ingredients and the Lasagna Noodles and finish with sauce and a decorative garnish of veggies and cheese.
Bake in warm in oven for 45-50 minutes. You can add more cheese and Herbes to the top of the Lasagna the last 5 minutes of cooking. If you would like, create individual lasagna in oven proof individual cassoulets. This recipe freezes wonderful – so make two or three! Highly delicious!