A medley of sweet savory and smoky flavors come together in this classic comfort food dish See the recipe below in partnership with Hillshire Farmreg Brand
Prep Time
15 mins
Dificult
Medium
Servings
2 hrs 5 mins
Ingredients
Instructions
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.
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.
Coat a 9x13-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.
Notes:
Substitute kale for the collard greens if desired.
The unbaked lasagna can be refrigerated overnight. Let return to room temperature before baking.
