Last year my girlfriends at work and I had a ladies fall pot luck. One of my friends Rosemary made a pumpkin lasagna from the Food Network’s Robert Irvine. This lasagna is delicious! Dave even asked if I could make it for Thanksgiving because he thinks turkey isn’t always the most exciting. I think he was inspired by our friend who has pasta and all Italian food for Thanksgiving. Perfect runner’s Thanksgiving!
I actually think that when I do Thanksgiving some day I might try to do a little different twist on food-I’m not sure what-but some sort of twist. That won’t be for a while since our kitchen and apartment is a bit small for that! But no worries Dave, this pumpkin lasagna will be a frequent visitor this fall and winter even if we don’t have it for Thanksgiving!
Do you have a standard Thanksgiving or a special twist on Thanksgiving food?
We usually have a standard Thanksgiving. The food is always amazing and hits the spot…I definitely need to put on a pair of Thanksgiving pants when I eat!
What is one of your favorite fall meals?
- 1 medium onion, chopped
- 4 to 6 garlic cloves, chopped
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage, casing removed
- 1 large zucchini, cubed
- 1 (28 ounce) can tomato sauce
- 1 cup red wine
- Kosher salt, freshly ground black pepper and spices, to taste
- 1 pound ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded romano cheese
- 2 eggs
- 1 1/2 cups pumpkin puree
- 1 pound cooked lasagna noodles (I used the no bake noodles)
- In a large heavy skillet in medium heat, saute saute onion and garlic in the olive oil until translucent.
- Add sausage and cook until brown, breaking it up with a wooden spoon as it cooks.
- Add zucchini and cook for 5 more minutes. Set aside.
- In a medium pot combine tomato sauce and red wine and bring to a boil over medium-low heat.
- Adjust seasoning with salt, freshly ground black pepper, to taste.
- Reduce heat to low, cover and let it simmer for 15 minutes, stirring occasionally.
- In a large bowl mixing together the ricotta, mozzarella and romano cheeses. Add eggs, pumpkin puree and salt and pepper, to taste. Mix very well.
- Preheat oven to 350 degrees F.
- In a 9 by 12-inch baking dish start with a layer of sauce, a layer of pasta, a layer of half the sausage and a layer of half the filling.
- Add another layer of pasta, sauce, the remaining sausage and the filling, finishing with with a layer of pasta and a layer of sauce.
- Sprinkle some mozzarella cheese on top and bake for 25 minutes.
- Let cool for 15 minutes before serving.
Recipe From Food Network's Robert Irvine