Pumpkin & Sausage Lasagna

Pumpkin Sauce (Make Ahead)

  • 2 C Pureed Pumpkin
  • 4 T Butter
  • 6 T Flour
  • 4 C Milk
  • 1 pinch Sea Salt
  • 1 T Pumpkin Pie Spice


  • 15 no-boil lasagna noodles
  • 2 lbs Ground Sweet Sausage
  • 3 C Swiss Chard
  • 3 C Kale
  • 4 medium cloves Garlic (minced)
  • 1 medium Yellow Onion (finely chopped)
  • 1 Duck Egg (or 2 chicken eggs)
  • 16 oz Ricotta
  • 8 oz Mozzarella
  • 4 oz Atwell’s Gold (or Parmesan)
  • 1 T fresh Parsley (finely chopped)
  • 1 T Italian Seasoning

Make ahead: Pumpkin Sauce

  1. Melt the butter in a medium saucepan over medium heat, then mix in the flour. Stir about 2 minutes.
  2. Increase to medium high heat, and add milk while whisking quickly, approximately 1C at a time. Simmer 2-3 minutes once all milk has been added, whisking occasionally.
  3. Stir in the pumpkin, pumpkin spice, and sea salt. Simmer until sauce is thick enough to coat the back of a spoon.


  1. Set out your ingredients.
  2. Preheat oven to 375.
  3. In a large cast iron skillet, heat olive oil over medium heat. Add sausage, and brown.
  4. Add onion and garlic, and cook 3-4 minutes until aromatic.
  5. Add chard and kale, and cook until wilted.
  6. In a mixing bowl, mix ricotta, eggs, and Italian spice.
  7. To assemble the lasagna: Add 1 cup of pumpkin sauce to the bottom of a 9×13 baking pan. Cover with 4-5 lasagna noodles.
  8. Spread 1/2 the ricotta mixture over noodles. Add 1/2 of sausage mixture on top of the ricotta. Cover with 1 cup mozzarella cheese. Pour 1 cup pumpkin sauce over the mozzarella.
  9. Add another layer of noodles, remaining ricotta, sausage mixture, and mozzarella. Top with last layer of noodles. Pour remaining pumpkin sauce over the top layer of noodles. Sprinkle with Atwells Gold cheese over top.
  10. Bake for 45-50 minutes, or until the top is golden brown. Top with parsley as garnish.

Today is National Lasagna Day, from the list of fun silly “holidays”!

Any excuse to make a lasagna, I’d say!

Lasagna with Eggplant and Zucchini Noodles

  • 1 lb ground beef
  • 1 tsp olive oil
  • 1 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 2 medium zucchini (sliced 1/8″ thick)
  • 1 medium eggplant (sliced 1/8″ thick)
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 16 oz ricotta cheese
  • 8 oz mozzarella cheese (shredded)
  • 1/4 cup parmesan cheese (grated)
  • 1 egg
  • 1 pinch herbes de provence
  1. Gather ingredients

  2. Brown meat in a medium frying pan, and set aside.
  3. Add olive oil to the pan and saute garlic and onions about 5 minutes.
  4. Return the meat to the pan, add tomatoes and basil. Simmer on low for 45 minutes, uncovered.
  5. Meanwhile, slice zucchini and eggplant into 1/8″ thick slices, lightly salt and set aside or 10 minutes, then blot with a paper towel.
  6. Preheat oven to 375°.
  7. In a medium bowl mix ricotta cheese, parmesan cheese, and egg. Stir well.
  8. In a 9×13 casserole dish, spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1 cup of the ricotta cheese mixture, then top with 1/2 cup of the mozzarella cheese and repeat the process, alternating between zucchini and eggplant, until all your ingredients are used up. The last layer top with remaining zucchini and sauce.
  9. Cover with foil and bake 30 minutes.
  10. Uncover the foil, add the remaining mozzarella cheese and a pinch of herbes de provence, and bake 30 minutes
  11. Let stand about 5 – 10 minutes before serving.