Pumpkin Lasagna Recipe Rachael Ray

Pumpkin Lasagna comprises the most delicious layers and is an ultimate symbol of the deliciousness of Italian cuisine. The layers of pasta, cheese, and sauce make the lasagna classic and worth eating. Moreover, pumpkin lasagna is a new recipe to make lasagna at home, and not most people are aware of it.

Do not overlayer or overfill the layers and prevent adding too much sauce as your lasagna will get runny this way. Avoid adding wet noodles to the lasagna and cool it enough before slicing.

INGREDIENTS

  • 2 pounds butternut squash (or half seeded pumpkin)
  • Extra virgin olive oil
  • Salt to taste
  • Pepper to taste
  • Freshly grated nutmeg
  • 3 cups chicken stock
  • 2 tablespoons honey
  • 2 pounds sweet Italian sausage
  • 4 tablespoon butter
  • 3 tablespoon flour
  • 1-quart whole milk
  • 10-12 leaves fresh sage, thinly sliced
  • Flat edges lasagna sheets (2 boxes)
  • 2 cups grated Parmigiano-Reggiano
  • 1/4 cup flat-leaf parsley, finely chopped

Steps to make Pumpkin Lasagna by Rachael Ray

  1. Pour some olive oil over the squash. Also sprinkle salt, pepper, and nutmeg over it.
  2. Roast the squash in the preheated oven. The time should be 40 minutes given to it.
  3. Once done cooking, get the flesh out of the skin and pulse it in the food processor.
  4. Also, add the stock and squeeze honey in the processor to pulse the flesh of the squash with these two.
  5. Take a nonstick wok and heat the olive oil in it. Now fry the sausage and crumble it. Cook for 5-7 minutes.
  6. In a separate skillet, melt the butter and stir flour in this melted butter. Also pour milk in it. Spice up by adding salt and pepper. Also, add freshly grated nutmeg.
  7. Add sage to the whole mixture. Cook and turn the mixture into a thickened consistent mixture.
  8. Take a casserole dish and put the pumpkin puree at the bottom. Make a layer of cooked pasta over it.
  9. Make another layer of the cooked sauce over the pasta and top this sauce with another slight layer of pumpkin puree.
  10. Make one more layer of pasta and spread the Bechamel sauce along with a half cup of Parmigiano.
  11. Make two more layers by repeating the same step. Use all the leftover cheese to dress the top layer. Before the final cooking, shower some parsley and bake the Pumpkin Lasagna for half an hour.
  12. Give more time if needed to turn the top into the browned layer. Serve by putting spinach along a side and fulfill the dinner table.

FAQs?

Can we bake the lasagna uncovered?

Firstly you have to bake the lasagna after being covered with the foil. Then in the second shift, uncover it and bake it for 15 more minutes to brown the top layer and make it crispy.

Why the top layer of lasagna gets tough?

Usually, the top layer gets a little hard after baking. To prevent it from getting hard, apply some oil before the final layer. This oil will keep it moist and help prevent it from drying out.

Pumpkin Lasagna Recipe Rachael Ray
Print Recipe

Pumpkin Lasagna Recipe Rachael Ray

Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: appetizer
Cuisine: Italian
Servings: 6

Ingredients

  • 2 pounds butternut squash or half seeded pumpkin
  • Extra virgin olive oil
  • Salt to taste
  • Pepper to taste
  • Freshly grated nutmeg
  • 3 cups chicken stock
  • 2 tablespoons honey
  • 2 pounds sweet Italian sausage
  • 4 tablespoon butter
  • 3 tablespoon flour
  • 1- quart whole milk
  • 10-12 leaves fresh sage thinly sliced
  • Flat edges lasagna sheets 2 boxes
  • 2 cups grated Parmigiano-Reggiano
  • 1/4 cup flat-leaf parsley finely chopped

Instructions

  • Pour some olive oil over the squash. Also sprinkle salt, pepper, and nutmeg over it.
  • Roast the squash in the preheated oven. The time should be 40 minutes given to it.
  • Once done cooking, get the flesh out of the skin and pulse it in the food processor.
  • Also, add the stock and squeeze honey in the processor to pulse the flesh of the squash with these two.
  • Take a nonstick wok and heat the olive oil in it. Now fry the sausage and crumble it. Cook for 5-7 minutes.
  • In a separate skillet, melt the butter and stir flour in this melted butter. Also pour milk in it. Spice up by adding salt and pepper. Also, add freshly grated nutmeg.
  • Add sage to the whole mixture. Cook and turn the mixture into a thickened consistent mixture.
  • Take a casserole dish and put the pumpkin puree at the bottom. Make a layer of cooked pasta over it.
  • Make another layer of the cooked sauce over the pasta and top this sauce with another slight layer of pumpkin puree.
  • Make one more layer of pasta and spread the Bechamel sauce along with a half cup of Parmigiano.
  • Make two more layers by repeating the same step. Use all the leftover cheese to dress the top layer. Before the final cooking, shower some parsley and bake the Pumpkin Lasagna for half an hour.
  • Give more time if needed to turn the top into the browned layer. Serve by putting spinach along a side and fulfill the dinner table.

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