Pumpkin Sausage Lasagna
Pumpkin puree and Alfredo sauce are combined into a creamy dreamy sauce for this sausage and cheese lasagna
Ingredients
- 2 jars, 15 oz. Alfredo sauce*
- 1 can, 15 oz. pumpkin
- No boil lasagna noodles
- 16 oz. Breakfast sausage or Italian sausage
- 15 oz. Ricotta cheese
- 8 oz. grated Mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh sage leaves**
Instructions
- Put Alfredo sauce and pumpkin in a large saucepan and cook over low heat stirring to combine into a smooth sauce
- Brown sausage and drain on paper towels
- Put 1/3 of sauce into a 8 x 8 baking dish
- Top with a layer of noodles, then 1/2 of the sausage
- Place spoonfuls of 1/2 of the ricotta cheese in dollops around the sausage
- Sprinkle with 1/2 of the Mozzarella
- Repeat layers
- Top with another layer of noodles and cover with the rest of the sauce. Sprinkle with the remaining Mozzarella and Parmesan.
- Cover and refrigerate before baking for 4-24 hours
- Remove casserole from refrigerator 30-60 minutes before baking
- Bake covered at 350 for 25 minutes. Uncover and continue baking for 25 more minutes or until hot and bubbling
- Garnish with sage leaves* if desired
Notes
*I used Bertolli 4 cheese Alfredo and Rao's Roasted Garlic Alfredo
**saute the sage leaves in butter before garnishing if desired
Variations:
Add sauteed baby spinach and/or sauteed mushrooms to the filling