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Smoked Sausage, Pumpkin, and Collard Greens Lasagna


Ingredients

1 pound uncooked lasagna noodles

1 pound uncooked lasagna noodles

3 tablespoons extra-virgin olive oil, divided

3 tablespoons extra-virgin olive oil, divided

1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut in 1/4″ cubes

1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut in 1/4″ cubes

1 ½ cups finely chopped yellow onion

1 ½ cups finely chopped yellow onion

10 cups chopped collard greens

10 cups chopped collard greens

2 tablespoons minced garlic

2 tablespoons minced garlic

2 ½ teaspoons kosher salt, divided

2 ½ teaspoons kosher salt, divided

1 teaspoon black pepper, divided

1 teaspoon black pepper, divided

3 (15 ounce) cans pumpkin puree

3 (15 ounce) cans pumpkin puree

¼ cup heavy cream

¼ cup heavy cream

¼ teaspoon ground nutmeg

¼ teaspoon ground nutmeg

⅛ teaspoon cayenne pepper

⅛ teaspoon cayenne pepper

2 (16 ounce) containers ricotta cheese

2 (16 ounce) containers ricotta cheese

2 large eggs, lightly beaten

2 large eggs, lightly beaten

2 cups freshly grated Parmesan cheese, divided

2 cups freshly grated Parmesan cheese, divided

2 cups freshly shredded fontina cheese, divided

2 cups freshly shredded fontina cheese, divided

Cooking spray

Cooking spray

Directions

Preheat oven to 400 degrees F.

Preheat oven to 400 degrees F.

Cook lasagna noodles in boiling salted water until just al dente, about 8 minutes. Drain well and transfer noodles to a baking pan. Toss the noodles with 1 tablespoon of the olive oil to prevent them from sticking together.

Cook lasagna noodles in boiling salted water until just al dente, about 8 minutes. Drain well and transfer noodles to a baking pan. Toss the noodles with 1 tablespoon of the olive oil to prevent them from sticking together.

Heat remaining 2 tablespoons olive oil in a large skillet over medium-high. Add sausage; cook about 4 minutes, stirring occasionally, until lightly browned. Add onion, reduce heat to medium, and cook 4 minutes, stirring occasionally, until softened. Add collard greens and cook about 8 minutes, stirring frequently, until wilted and liquid has evaporated. Add garlic and cook until fragrant, about 1 minute. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and cool slightly.

Heat remaining 2 tablespoons olive oil in a large skillet over medium-high. Add sausage; cook about 4 minutes, stirring occasionally, until lightly browned. Add onion, reduce heat to medium, and cook 4 minutes, stirring occasionally, until softened. Add collard greens and cook about 8 minutes, stirring frequently, until wilted and liquid has evaporated. Add garlic and cook until fragrant, about 1 minute. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and cool slightly.

In a medium bowl, stir together 1 teaspoon salt, remaining 1/2 teaspoon pepper, pumpkin puree, heavy cream, nutmeg, and cayenne pepper. In another bowl, stir together remaining 1/2 teaspoon salt, ricotta, eggs, 1 1/2 cups Parmesan, and 1 cup fontina.

In a medium bowl, stir together 1 teaspoon salt, remaining 1/2 teaspoon pepper, pumpkin puree, heavy cream, nutmeg, and cayenne pepper. In another bowl, stir together remaining 1/2 teaspoon salt, ricotta, eggs, 1 1/2 cups Parmesan, and 1 cup fontina.

Coat a 9×13-inch (3-quart) broiler-proof baking dish with cooking spray. Spoon 1/2 cup of the pumpkin mixture into the dish; spread in an even layer. Arrange 3 or 4 lasagna noodles over pumpkin mixture, overlapping slightly. Spread 1/2 of the remaining pumpkin mixture over the noodles in an even layer. Top with 1/2 of the sausage mixture and another layer of 3 to 4 noodles. Spread 1/2 of the ricotta mixture over noodles. Repeat layering with noodles, remaining pumpkin mixture, remaining sausage mixture, another layer of noodles, and remaining ricotta mixture.

Coat a 9×13-inch (3-quart) broiler-proof baking dish with cooking spray. Spoon 1/2 cup of the pumpkin mixture into the dish; spread in an even layer. Arrange 3 or 4 lasagna noodles over pumpkin mixture, overlapping slightly. Spread 1/2 of the remaining pumpkin mixture over the noodles in an even layer. Top with 1/2 of the sausage mixture and another layer of 3 to 4 noodles. Spread 1/2 of the ricotta mixture over noodles. Repeat layering with noodles, remaining pumpkin mixture, remaining sausage mixture, another layer of noodles, and remaining ricotta mixture.

Cover lasagna with foil and bake until bubbly around the edges and thoroughly heated in the center, about 50 minutes. Remove from the oven and uncover. Preheat broiler. Sprinkle remaining 1/2 cup Parmesan and remaining 1 cup fontina on top of the lasagna and broil about 4 inches from heat source until browned, about 4 minutes. Let stand 15 minutes before serving.

Cover lasagna with foil and bake until bubbly around the edges and thoroughly heated in the center, about 50 minutes. Remove from the oven and uncover. Preheat broiler. Sprinkle remaining 1/2 cup Parmesan and remaining 1 cup fontina on top of the lasagna and broil about 4 inches from heat source until browned, about 4 minutes. Let stand 15 minutes before serving.

Notes:

Substitute kale for the collard greens if desired.

The unbaked lasagna can be refrigerated overnight. Let return to room temperature before baking.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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