Best Pumpkin Lasagna Recipes

PUMPKIN LASAGNA

Steps:

• In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt., Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

ROASTED PUMPKIN LASAGNA

Steps:

• Preheat oven to 400°. Peel pumpkin; cut in half lengthwise; discard seeds or save for toasting. Cut into 1/4-in. thick slices. Place in a single layer on two greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/4 teaspoon salt nutmeg. Roast until tender, 30-35 minutes. Reduce oven temperature to 350°., Meanwhile, cook lasagna noodles according to package directions for al dente. In a large saucepan, melt butter over medium heat. Add onion; cook and stir until tender, 6-7 minutes. Add garlic; cook 1 minute longer. Stir in flour and remaining 3/4 teaspoon salt until smooth; gradually whisk in milk and sage. Bring to a boil, stirring constantly; cook and stir until thickened, 8-10 minutes. Remove from the heat; stir in Parmesan cheese. Drain noodles., Place 3 noodles in a greased 13x9-in. baking dish. Layer with 1/3 of the pumpkin, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with remaining noodles, sauce and mozzarella cheese., Bake, covered, 30 minutes. Uncover and bake until golden brown bubbly 30-35 minutes longer. Let stand 10-15 minutes before serving. If desired, sprinkle with red pepper flakes.

SMOKED SAUSAGE, PUMPKIN, AND COLLARD GREENS LASAGNA

Steps:

• 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.

PUMPKIN LOVERS LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Bring a few inches water to a boil in a large pot and add salt. Cook the escarole for 5 minutes, then drain.
• Cover the garlic cloves with water in a saucepan and simmer for 20 minutes. Drain and let cool. Squish the garlic pulp from the jackets into a bowl and mash with a fork.
• Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat. Add the sage and stir. Add the squash, stir and season with salt and pepper. Add the chicken stock and cook, stirring occasionally, for 15 minutes. All the stock should be absorbed and the squash should be lightly browned and tender. Remove from the heat.
• Melt the remaining 3 tablespoons butter in another medium saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and mashed garlic and season with salt, pepper and a little nutmeg. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon's surface).
• Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl.
• In another bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg.
• Preheat the oven to 375 degrees F. Soak the lasagna sheets in water for 5 minutes.
• Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole. Top with half the Fontina, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets. Finish with the remaining garlic sauce and sprinkle with the remaining Parmigiano-Reggiano and Fontina.
• Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more. Let rest for 15 minutes, then cut and serve.

CREAMY PUMPKIN LASAGNA ROLLS

Steps:

• Heat a medium saucepan set over medium heat. Add the butter to melt. Whisk in the flour and cook for 1 minute, whisking constantly. Slowly add the milk, about 1 cup at a time, whisking between additions until smooth. Add the garlic and reduce the heat to low to maintain a gentle simmer. Simmer for 20 minutes, stirring occasionally with a whisk. Whisk in 1/2 cup of the Parmesan, the nutmeg and 2 teaspoons salt. Remove about 1 1/2 cups of the sauce to a bowl and set aside. Whisk in the pumpkin puree to the first batch of sauce and set aside to cool slightly.
• Place the bacon in a medium skillet set over medium heat. Cook the bacon, stirring often, until golden brown and crispy, 10 to 12 minutes. Remove the bacon to a medium bowl with a slotted spoon, then stir in the mozzarella, ricotta, the remaining 1/2 cup Parmesan, the red pepper flakes, orange zest and 3/4 teaspoon salt.
• Preheat the broiler to high. Place one oven rack in the bottom third of the oven and another in the top third.
• Ladle 1 1/2 cups of the pumpkin sauce on the bottom of a 9-by-13-inch baking pan and reserve the remaining for a later use.
• Bring a large pot of salted water to a boil over high heat. Blanch the pasta sheets according to the par-cook method of package instructions, about 4 minutes. Remove the pasta from the water using tongs and lay out on a baking sheet to cool slightly. When cool enough to handle, start assembling the rolls. Working with a pasta sheet vertical to you, place a small amount of the ricotta mixture on the end of a pasta sheet closest to you. Using a small spoon, spread the mixture evenly about halfway down the noodle. Roll the pasta around the filling, finishing with the end farthest from you. Lay the roll in the prepared pan, seam-side down. Repeat for the remaining filling and pasta. You should end up with two rows of 6 rolls. Use the two sauces to make stripes on the pasta. Ladle one-third of the pumpkin sauce along the side of the pan covering about half of a row of rolls. Right next to it, ladle half of the white sauce, covering another half of a row of rolls. Repeat with the remaining pumpkin and white sauces, finishing with pumpkin (5 rows of sauce altogether).
• Place the pan in the lower third of the oven and broil to warm through, 15 minutes. Move the pan to the top third of the oven and broil until the top begins to brown and the sauce is bubbling, 4 minutes. Garnish each roll with a fried sage leaf to serve.

PUMPKIN LASAGNA

Steps:

• Preheat the oven to 350 degrees. Place the pumpkin puree in a fine sieve over a bowl; set aside to drain while you make the sauce.
• Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the onion and saute until translucent, 6 to 7 minutes. Add the garlic and cook until fragrant, 2 more minutes. Add the sausage and cook until brown, breaking it up with a wooden spoon. Pour in the wine and cook until reduced by half. Stir in the tomato sauce and herbs and bring to a simmer over medium-low heat. Season with salt and pepper, cover and reduce the heat to low. Simmer 15 minutes, stirring occasionally.
• Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs. Drain and toss with the remaining 1/2 tablespoon olive oil.
• Mix the strained pumpkin puree with the egg in a bowl and season with salt and pepper. In a separate bowl, mix the ricotta, 1 cup mozzarella and the romano.
• Build your lasagna in a 9-by-13-inch baking dish: Start with a layer of sauce, then top with a layer of noodles. Evenly spread half of the pumpkin filling, then half of the zucchini, over the noodles. Top with half of the cheese mixture and cover with some of the sauce. Repeat the layers, finishing with noodles and sauce; sprinkle with the remaining 1 cup mozzarella. Bake, uncovered, 35 to 40 minutes, or until bubbly. Let cool 15 minutes before slicing.

PUMPKIN SAUSAGE LASAGNA

Steps:

• preheat oven to 375°F.
• heat a large sauté pan over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the sausage and cook until golden brown, breaking the meat up as it cooks with a wooden spoon or rubber spatula. Push the meat to one side of the pan and add the eggplant, onion and garlic. Cook 7-8 minutes, until tender, then season with salt and freshly ground black pepper.
• While the veggies are cooking, place a medium-size sauté pan over medium-high heat and melt the butter. Whisk in the flour and cook the mixture for about 1 minute. Whisk the milk into roux, breaking up any clumps. Bring the mixture to a bubble and add the pumpkin puree and nutmeg. Season the sauce with salt and freshly ground black pepper, reduce the heat and simmer the sauce for 2-3 minutes, until slightly thickened.
• Spread about 1 cup of the sauce into the bottom of a 13 x 9" casserole dish. Layer three lasagna noodles over the sauce, then top them with about 1 cup of the meat mixture, a cup or so of the sauce and a palmful of cheese. Repeat these layers two times, topping the casserole with a layer of lasagna noodles. Spoon the remaining sauce over the noodles, sprinkle the remaining grated cheese over top. Cover with aluminum foil and bake the lasagna until the sauce is bubbling and pasta is baked through, about 45 minutes.
• During the last ten minutes of baking, remove the aluminum foil to brown the cheese. Once out of the oven, allow the dish to rest a few minutes before serving.

SPINACH, RICOTTA AND PUMPKIN LASAGNA

Steps:

• Fill a saucepan with 1/2 inch of water, then add pumpkin pieces. Bring to a boil over high heat, then reduce heat to medium-low, cover, and steam until the pumpkin is very tender, 10 to 15 minutes. Drain pumpkin, then mash with 1 tablespoon butter, cinnamon; salt and pepper to taste, then set aside.
• Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook, stirring constantly, until the paste just begins to turn golden, about 2 minutes. Whisk in milk gradually so that no lumps form. Bring to a gentle boil. Add the bay leaves, and reduce heat to low or warm. Allow to gently cook for 10 to 15 minutes, stirring frequently, then remove from heat.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in onion, fennel, and garlic; cook until the onion has softened and turned translucent, about 5 minutes. Add spinach and cook until wilted. Scrape mixture into a large bowl, and mix well with ricotta cheese and nutmeg.
• Using the same skillet, heat another 1 tablespoon olive oil over high heat. Brown ground beef in oil, mixing thoroughly to break into small pieces. Once browned, reduce heat to medium-low and pour off excess grease. Stir in tomato paste and tomato puree. Gently simmer until thickened, about 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch lasagna dish.
• Line the bottom of the lasagna dish with 4 noodles, do not overlap. Spread the ricotta mixture evenly over noodles, then sprinkle with 1/3 of the Parmesan cheese. Place another 4 noodles on top of the ricotta, then spread with evenly with the mashed pumpkin. Place the remaining 4 noodles on top of the pumpkin and top with the tomato sauce; sprinkle with another 1/3 of the Parmesan cheese. Stir the white sauce until smooth, then discard the bay leaves; pour the sauce over top of the lasagna. Sprinkle with remaining Parmesan cheese.
• Place lasagna dish onto a foil-lined baking sheet (to catch any spills). Bake in preheated oven until the noodles have softened, and the white sauce has turned bubbly and golden brown, about 30 minutes.

PUMPKIN LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix sage, salt, black pepper, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves together in a small bowl to make a spice blend.
• Heat olive oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, and 1/2 of the spice blend; cook and stir until mushrooms are tender and all moisture has evaporated, about 5 minutes.
• Combine 2 cups pumpkin puree, 3/4 cup heavy cream, 1/2 cup Parmesan cheese, and remaining spice blend in a bowl.
• Grease a 9x13-inch baking pan with cooking spray. Arrange 4 lasagna noodles in the bottom so they slightly overlap. Cover with 1/2 of the pumpkin mixture and 1/2 of the mushroom mixture. Dot with 1/2 cup ricotta; sprinkle 1/2 cup mozzarella cheese on top. Repeat layers once more. Place remaining 4 noodles on top.
• Combine remaining 1 cup pumpkin puree, remaining 3/4 cup heavy cream, 1 dash nutmeg, and 1 dash cloves. Spread on top of noodles. Sprinkle remaining 1 cup Parmesan cheese on top. Dot with butter. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Uncover and bake until bubbly, about 15 minutes more.

PUMPKIN AND GOAT CHEESE LASAGNA

Steps:

• Prepare the lasagna noodles: Bring a large pot of lightly salted water to a boil and fill a large mixing bowl with ice and water. Boil the noodles until al dente, tender but still very chewy, about 8 minutes. Drain them and immediately transfer to the bowl of ice water.
• Lightly oil a baking sheet with some olive oil. Drain the noodles from the ice water and arrange them in a single layer on the baking sheet, not overlapping. Set aside.
• While the noodles are cooking, start the Bechamel Sauce: In a large saucepan over low heat, melt the butter. Stirring continuously with a wire whisk, sprinkle in the flour; continue cooking, stirring constantly, for 5 minutes. Whisking briskly, slowly pour in the milk. Stir in the goat cheese, salt and pinch of nutmeg. Bring to a gentle simmer and continue cooking, stirring frequently, until thick and creamy, about 10 minutes. Remove from the heat and set aside.
• To make the Filling: In a large mixing bowl, combine the pumpkin puree, thyme, sage, nutmeg, 1/2 cup breadcrumbs, mascarpone, 1/4 cup Parmesan, brown sugar, goat cheese, salt and pepper. Stir with a wooden spoon until thoroughly combined.
• Preheat the oven to 400 degrees.
• For the Lasagna Assembly: Lightly coat the inside of a 13-by-9-by-3-inch lasagna pan with nonstick cooking spray. Spread a third of the pumpkin mixture on the bottom of the pan. Cover with a layer of lasagna noodles, placed lengthwise side by side. Spread another third of the filling over the noodles, and top with 3/4 cup of Bechamel. Top with another layer of pasta, the remaining filling, and another 3/4 cup of Bechamel. Cover with a final layer of noodles and all the remaining Bechamel. Evenly sprinkle with the 1/2 cup each of breadcrumbs and Parmesan.
• Spray a sheet of aluminum foil with nonstick spray and place it sprayed side down over the lasagna pan, folding the edges over.
• Bake until the lasagna is heated through and bubbling, about 40 minutes. Remove the foil and bake until the topping is golden brown, about 10 minutes.
• Remove the pan from the oven and let the lasagna settle for 10 minutes. With a sharp knife, cut it into rectangles or squares. Use a spatula to transfer them from the pan to serving plates.

AMAZING PUMPKIN LASAGNA

Steps:

• Cook pumpkin, tomatoes, and onion in a saucepan over medium heat until slightly tender, about 6 minutes. Stir in heavy cream, vegetable stock, and white wine. Season with salt and pepper. Cook until slightly reduced, about 5 minutes. Add basil.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a pot. Stir in flour and add milk slowly. Let simmer until thickened, about 5 minutes. Season bechamel sauce lightly with salt and pepper.
• Spread sauce over the bottom of a 9x13-inch baking pan. Stack one-third of the lasagna noodles, half the pumpkin mixture, and half the Parmesan cheese on top, in that order. Repeat with half the remaining sauce, and then the remaining noodles, pumpkin mixture, and Parmesan cheese. Top with remaining noodles and sauce. Add mozzarella cheese
• Bake in the preheated oven until top is lightly browned, about 45 minutes.

MEXICAN PUMPKIN SMOKED CHICKEN LASAGNA

Steps:

• Saute onion, garlic and peppers in olive oil until browned.
• Add in herbs, vegetable cube, pumpkin and a cup or two of water. You want to dissolve the vegetable cube and thin the sauce so that is like the tomato sauce you'd normally use to make lasagna. The water in this will also hydrate the pasta, so don't skimp! Adjust heat so that sauce simmers and flavor develops. Taste and adjust for salt.
• Grate Jack cheese. You can also use pepper Jack or mozarella or cheddar, even.
• Chop chicken. You can also used a nice quality smoked chicken deli meat, too.
• In a large bowl, mix ricotta with herbs and eggs. Thin with milk if necessary to make it spreadable.
• Assembly: Pour a small amount of sauce to cover the bottom of a 9X13 pan. Lay the dry pasta sheets on top (I find that I never have to cook or soak my noodles, whatever the brand--just make sure you have sufficient liquid in the dish). Smear the ricotta mixture on top of the dry pasta sheets, sprinkle chicken on top of that, the grated cheese on top of that and then spoon half your jar of salsa over that. Then add another, more generous layer of the pumpkin sauce. Then pasta, ricotta, chicken, jack, salsa and/or pumpkin. The last layer should be pumpkin sauce sprinkled with the grated cheese.
• I find that lasagna can be a little tricky with regard to the quantity of ingredients you have. Coming up short or with too much this or that has to do with how thickly you layer things and the depth of your pan. I do know that you don't really want to end with a layer of pasta noodles because they'll just stay hard and that if you only give yourself a centimeter clearance from the top you should probably place the pan on a cookie sheet before it goes into the over because it will likely boil over! I often keep a small pan off to the side so I can improvise with any leftovers.
• Cover and bake in a 350 (180) degree oven until bubbly and cheese is melted--around 45 minutes. Uncover to brown the top or, if at the start it seems too watery to you, go ahead and bake it uncovered the whole time.
• Serve with sour cream and pickled jalapenos if you like.

PUMPKIN AND BASIL LASAGNA

Steps:

• Preheat oven to 350F degrees.
• Lightly grease a cookie sheet. Cut the pumpkin into thin slices and arrange on the cookie sheet in a single layer. Brush slices with oil and cook for 1 hour, or until softened, turning halfway through cooking.
• In a bowl, add ricotta, pine nuts, basil, garlic, and Parmesan. Mix well using a wooden spoon.
• Cook the lasagne sheets according to the package directions.
• Brush a square 8 inch ovenproof dish with oil. Arrange one third of the pasta sheets over the base of the dish and spread with the ricotta mixture. Top with half of the remaining lasagne sheets.
• Arrange the pumpkin evenly over the pasta with as few gaps as possible. Season with salt and cracked black pepper. Top with the final layer of pasta sheets. Sprinkle mozzerella cheese over the top.
• Bake for 20-25 minutes or until the cheese is golden.
• Let sit for about 10 minutes before cutting into squares.

PUMPKIN & LENTIL LASAGNA

Steps:

• Preheat oven to 200°C.
• In a large pan add the oil and cook the onion until softened.
• Stir in the zucchini and peppers and cook for 2 minutes.
• Add the garlic, pumpkin, lentils, tomatoes, stock, herbs and salt and pepper to taste. Stir until well combined and bring to the boil.
• Reduce heat and simmer for 10-15 minutes.
• Mix the ricotta and sour cream together with half the cheese. Season well.
• Place 1/3 of the lentil sauce in the base of an ovenproof dish then top with lasagne sheets next layer 1/3 lentil sauce and 1/3 ricotta mixture, repeat. Top last layer with ricotta mixture and sprinkle with grated cheese. Depending on the shape of your dish you may need to adjust the layering.
• Bake in the oven for 30 - 40 minutes.
• Allow to sit for 5 minutes before slicing.

CREAMY PUMPKIN LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Add the pumpkin to a large bowl, drizzle with 2 tablespoons coconut oil, and toss to coat. Sprinkle generously with salt and pepper and then spread in a single layer on a rimmed baking sheet. Transfer to the oven and roast, tossing once, until golden brown and tender, 50 to 60 minutes.
• Meanwhile, add 1 tablespoon coconut oil to a Dutch oven over medium heat, and allow to melt. Add the onions and saute until tender, 3 minutes. Add the garlic and Swiss chard, and saute until wilted, 3 to 5 minutes. Stir in the poultry seasoning and sprinkle with salt and pepper. Set aside.
• Add the cream cheese and milk to a medium saucepan over medium heat. Heat until the cream cheese has melted, about 5 minutes. Whisk in 1/2 teaspoon of the cayenne, and season with salt and pepper. Turn off the heat.
• In a large bowl, combine the ricotta, eggs, 1 1/2 cups each of the Gruyere and Parmesan, and some salt and pepper. Stir to combine, then set aside.
• Ladle 1/2 cup of the cream cheese sauce into a 9-by-13-inch flameproof baking dish, spreading with a spatula to cover the bottom. Add a single layer of noodles, and then layer with half of the remaining cream cheese sauce, half of the chard mixture and half of the pumpkin. Add a second layer of noodles, and then half of the ricotta mixture and all of the pesto. Add a third layer of noodles, followed by the remaining cream cheese sauce, chard and pumpkin. Add a fourth, and final, layer of noodles, and spread with the remaining ricotta mixture.
• Cover the baking dish with aluminum foil, and transfer to the oven. Bake until the noodles are soft and the cheese is hot and melty, 55 to 60 minutes.
• Remove the baking dish from the oven and turn on the broiler. Remove the foil from the baking dish. Top the lasagna with the remaining grated Gruyere and Parmesan. Broil until golden brown and bubbly, 3 to 5 minutes.
• Let rest for 15 minutes before serving.
• Add the garlic and pecans to a food processor, and pulse to a thick paste. Add the lemon zest, basil, Gouda and 1 teaspoon salt, and pulse to chop up the basil leaves; this will be very thick. With the motor running, drizzle in 2/3 cup of the olive oil; if you want the sauce thinner, add the remaining oil. Add the lemon juice, and pulse to combine. Taste and adjust the seasoning as needed. Refrigerate, covered, for up to 1 week.

PUMPKIN LASAGNA WITH SAUSAGE

Steps:

• 1. In a skillet, cook the bulk italian sausage, diced onions and sage together on medium-high heat. The onions should be very tender and the sausage should develop some browning. Set aside to be added to the sauce later.
• 2. In a large 5-quart pot on medium high heat, add pumpkin, sweet potato and chicken stock and stir well to blend ingredients thoroughly. Continue to add cream cheese, syrup/sugar, balsamic vinegar and spices and stir well. Taste sauce for seasoning and add salt/pepper if desired. Stir frequently until mixture starts to simmer and remove from heat. Add meat mixture to the sauce and stir together.
• 3. Prepare lasagna noodles according to package directions. (I do this stove-top step last and I place the noodles in cold water so they don't stick together during the assembly of the lasagna.)
• 4. Preheat oven to 350F. Oil a lasagna pan (a 13 x 9 x 2 inch pan is not quite large enough - but if you don't mind leftover noodles and sauce, it'll do just fine.)
• 5. Drop a layer of the pumpkin-sausage sauce in the bottom of the lasagna pan. Cover with a single layer of noodles. Ladle another layer of sauce over the noodles. Sprinkle on a quarter-cup of parmigian, a quarter-cup of romano and about a half cup of cheddar-jack cheeses over the sauce.
• 6. Continue layering noodles, sauce and cheese until the pan is full or you run out of ingredients. Place the lasagna pan on a baking sheet (to catch any spills or bubble-overs) and cook on the center rack of the oven for 30-40 minutes. Cheeses should be fully melted, edges should be bubbling. Remove lasagna from oven and let set for 5-10 minutes before serving.

EMERIL'S PUMPKIN LASAGNA WITH ITALIAN SAUSAGE AND SAGE

Steps:

• Preheat the oven to 350°F. In a large mixing bowl, combine the pumpkin with the extra- virgin olive oil, cinnamon, thyme, bay leaf, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and toss to coat. Transfer to a large baking sheet and cover with aluminum foil. Bake until tender, about 30 minutes. Set aside, covered, until cool. Remove and discard the thyme sprigs and bay leaf. Heat a medium sauté pan over medium- high heat. When hot, add the olive oil, onion, fennel, apple, sausage, and marjoram and cook for 8 to 10 minutes, stirring occasionally, until the sausage has browned and the vegetables have softened. Remove from the heat, transfer to a large mixing bowl, and set aside to cool. Gently fold the pumpkin into the vegetable- sausage mixture. Heat the butter in a small sauté pan over medium heat. When the butter begins to bubble and brown, add 1/4 cup of the sage leaves and cook until they are brown and crisp, 1 to 11/2 minutes. Remove from the heat and set aside to cool. In a separate large mixing bowl, combine the ricotta, mascarpone, heavy cream, beaten eggs, half of the mozzarella, and the remaining 1/2 teaspoon pepper and 1/2 teaspoon salt. Mix well to combine, then add the cooled brown- butter- sage hazelnut mixture and mix thoroughly. Increase the oven temperature to 375°F. Assemble the lasagna: Spread half of the pumpkin mixture in the bottom of the pan, sprinkle with 1/4 cup of the Parmesan, drizzle 1/4 cup of the stock over the top, and cover with 4 pasta sheets, leaving a little space between sheets. Spread 3 cups of the ricotta cheese mixture over the pasta sheets and cover with 4 more pasta sheets. Distribute the remaining half of the pumpkin mixture over the pasta, sprinkle the top with 1/4 cup of the remaining Parmesan, and drizzle with the remaining 1/4 cup stock. Place the final 4 pasta sheets over the top and spread the remaining ricotta mixture evenly over the pasta. Top w

BOXING DAY FESTIVE ROAST PUMPKIN AND CHEESE LASAGNE - LASAGNA

Steps:

• Preheat the oven to 200C/180C fan/400F/gas 6, slipping in a baking sheet as you do.
• To make the pumpkin filling: heat the oil and butter in a shallow casserole dish or roasting tin and fry the sage leaves over a gentle heat for about 2 minutes. Add the chopped onion and minced garlic to the pan and fry very gently for another 10 minutes or so. Add the pumpkin pieces, turn well in the oniony oil and then add the vermouth (or wine), the water and chopped tomatoes. Roast in a pre-heated oven for 30 to 45 minutes, stirring occasionally. Taste for seasoning - I tend to add quite a bit of salt here - and leave to cool.
• For the tomato sauce: simply pour the chopped tomatoes and water into a large jug or bowl, and stir in the sugar, salt and pepper, whisking it all together.
• To make up the cheese layer: in a separate bowl beat the goat's cheese, cream cheese, Cheddar and ricotta with the eggs, nutmeg, and salt and pepper to taste.
• To assemble the lasagne, begin by putting 500ml of the cold tomato sauce in the bottom of a roasting tin (measuring approx 36cm x 26cm x 6cm). Then layer with a third of the lasagne sheets, overlapping them well. Leave the rest of the tomato sauce aside for the time being.
• Layer a third of the pumpkin filling over the lasagne, and dollop on a third of the cheese mixture, coaxing with a rubber spatula. It won't cover completely; think more of spreading blobs about. Then start again with a layer of lasagne, followed by pumpkin, then the cheese. Repeat once more - lasagne, pumpkin, and the last of the cheese mixture. Pour the remaining cold tomato sauce over, letting it sink down and be absorbed in the layers. Slice and chop the mozzarella balls and dot over the top.
• Cook in the oven, on the baking sheet, for 1 hour. Once cooked, take out of the oven and let it stand for 15-30 minutes to make cutting and serving easier. (I love this when it's been standing for an hour or so, too.) As you cut and slice, you will notice a shallow tomatoey cheesy pool at the bottom of the tin; bread dunked into this is gorgeous.
• Sprinkle the toasted pine nuts over the lasagne, and cut into squares to serve.
• MAKE AHEAD TIP Up to 2 days ahead, make the pumpkin filling, leave to cool and keep, covered, in the fridge. Make the cheese layer and keep, covered, in the fridge. When ready to use, assemble the lasagne and cook as directed.
• FREEZE AHEAD TIP Cook, cool and freeze the cooked pumpkin for up to 1 week. Thaw overnight in the fridge. When ready to use, assemble the lasagne and cook as directed.

PUMPKIN AND MUSHROOM LASAGNA

Steps:

• In a large pot, sauté the onions in the oil for five minutes. Add the mushrooms and sauté for another five minutes, until the mushrooms are somewhat wilted. Add the sage, 1/2 teaspoons of salt, and the wine or stock and simmer on low heat for five minutes. Set aside.
• In a large bowl, stir together the eggs, pumpkin, ricotta cheese, pepper, nutmeg and remaining salt. Set aside.
• Preheat the oven to 375°F Lightly grease a 9x13-inch baking dish.
• Dip out about 1/2 cup of the liquid from the sautéed mushrooms and pour it into the prepared baking dish. Cover the bottom with a layer of lasagna noodles arranged close together. Evenly spread on half of the pumpkin mixture. Spoon on about a third of the sautéed mushrooms and sprinkle with 1/2 cup of ricotta salata. Add a second layer of noodles followed by the remaining pumpkin mixture, another third of the sautéed mushrooms, and 1/2 cup of ricotta salata. Finish with a third layer of noodles thoroughly moistened by the last third of the sautéed mushrooms. Evenly sprinkle on 1/2 cup of ricotta salata and top with the grated Pecorino.
• Cover tightly with foil and bake for 50 minutes. Uncover and bake for an additional 10 minutes, until the lasagna is bubbly, the noodles are tender, and the top is browned. Remove from the oven and let stand for about 10 minutes before serving.

SUSAN'S FAVORITE PUMPKIN LASAGNA ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse until noodles are cool to the touch.
• Mix together ricotta cheese, pumpkin puree, Parmesan cheese, eggs, Italian seasoning, and garlic in a large bowl.
• Lay 1 lasagna noodle on a work surface. Spread a thin layer of pumpkin filling on the noodle, then a thin layer of spaghetti sauce on top, and sprinkle with mozzarella cheese. Roll noodle up and place in the prepared baking pan. Repeat with remaining noodles. Pour remaining spaghetti sauce over the noodles and sprinkle with remaining mozzarella cheese.
• Bake in the oven until filling is bubbling and cheese is melted and browned, about 45 minutes. Let cool 5 to 10 minutes before serving.