Mama Zuquinis Lasagne Di Zucca Salsiccia |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe is from a local Italian restaurant. Ingredients:
1 (15 ounce) container light ricotta cheese |
2 tablespoons parmesan cheese, freshly shredded |
1 teaspoon italian seasoning |
2 garlic cloves, minced |
12 ounces sweet light turkey sausage or 12 ounces hot light turkey sausage, casings removed |
3/4 cup pumpkin puree |
1/2 cup dry white wine |
1/2 cup chicken broth |
1 (15 ounce) container marinara sauce |
8 no-boil lasagna noodles |
1 1/2 cups mozzarella cheese, shredded divided |
1/3 cup hot water |
Directions:
1. Preheat oven to 350 degrees F.
2. Combine ricotta cheese, Parmesan cheese and seasoning in medium bowl; mix well.
3. Heat large, nonstick skillet over medium-high heat. Add garlic and sausage; cook, stirring to break into pieces, until browned. Transfer sausage to paper towel-lined plate to drain.
4. Add pumpkin, wine and broth to skillet; cook over medium heat, stirring frequently, until bubbly. Stir in sauce and sausage; heat through.
5. Spread 1 cup sauce mixture over bottom of 11 x 7-inch or 13 x 9-inch baking dish. Top with 4 lasagna noodles. Spread 1 cup ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese.
6. Spread 1 cup sauce mixture over mozzarella cheese; top with remaining 4 lasagna noodles, remaining ricotta mixture and remaining sauce mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Pour water around edges of lasagna. Cover with foil.
7. Bake for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.
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