Pumpkin and Sweet Sausage Lasagna
Ingredients:
2 packages of Rossi Pasta Pumpkin Spice Lasagna
1/4 cup butter
1/2 cup chopped onions
1 pound peeled, seeded butternut squash, ¼ inch slices
1 cup sliced zucchini
1 cup sliced roasted red bell pepper
2 – 15 ounce containers of ricotta cheese
2 cups freshly grated parmesan cheese
8 oz cooked, drained sweet Italian sausage
2 tbsp chopped fresh parsley
2 tbsp chopped thyme
5 cups shredded mozzarella
4 large eggs
1 quart favorite Alfredo Sauce
DIRECTIONS:
1. Mix ricotta with fresh herbs, eggs, parmesan and ¾ mozzarella cheeses. Reserve.
2. Heat butter in large skillet over medium heat. Add all vegetables and sauté until slightly tender, add cooked sausage. Cool.
3. Spray bottom of 13 x 9 x 2 casserole pan with non-stick spray. Coat bottom with aprox 3 oz of sauce.
4. Top sauce with layer of cooked pasta sheets. Top sheets with ricotta mixture. Top Ricotta with sauté vegetable mixture. Continue process to fill up dish.
5. On top layer sprinkle remaining mozzarella cheese.
6. Cover dish with wax paper, then aluminum foil.
7. Bake in 350 degree oven for approx 35 minutes. Uncover and bake for additional 20 minutes or until golden brown and heated thru.
8. Let stand for 15 minutes before serving.
9. Serve with favorite alfredo sauce.
Lasagna can be assembled the day before and stored in refrigerator.
Serves 6-8
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