Lasagna with cream of red pumpkin and sausages
A different lasagna recipe to try, somewhat associated with fall... is it the
pumpkin? In asia pumpkin is enjoyed all year-round; so this recipe deserves
its appreciation for its special and good taste, regardless of what time of year we are in...
Ingredients:
1 pound egg lasagne noodles1 pound Pumpkin flesh ready for cooking
1/2 pound mild italian sausage
Teaspoon rosemary
1/2 pound crushed or dices tomatoes
zest from 1 lemon
5 butter knobs
2 white onions
1 cup grated Parmesan
1 cup sparkling white wine (or simply white wine)
teasppon salt
pepper to taste
extra-virgin olive oil as needed.
Instructions
1- The pumkin mixtureDice the red pumpkin flesh;
In a deep enough skillet, slightly cook it with the chopped onion and 3 tbsp oil.
When the vegetables have softened, add salt, pepper and half a cup of water, bring it to a boil and simmer over medium heat for 15 minutes.
Once finished simmering, add the zest of lemon and blend everything with a kitchen food processor.
2- The sausages
Besides this fry the other onion in a pan with only 1 tbsp oil and then mix in the sausage; break it into small pieces with a fork.
Brown the meat, add the rosemary and pour in the sparkling white wine, set the heat to medium setting and add the tomato pulp.
Mix everything and cook over that medium setting for 15 minutes
3- The lasagna
Pre-heat the oven to 350° F.
Boil your lasagna noodles for 7 minutes. After that time, reserve them on a plate coated in olive oil so they wont stick to one another.
Take a deep baking lasagna pan and grease it with oil on each side;
Place the lasagna noodles at the bottom of the pan and, in layers, begin to add the ingredients.
First you pour in the cream of pumpkin and then the sausage sauce, cover with another layer of lasagna pasta and then continue this process
again by laying another layer of pumpkin cream sauce and some sausage sauce poured over.
Finish the dish with a layer of lasagna noodles and sprinkle again with plenty of grated Parmesan, finally add the butter knobs.
Put your lasagne in the preheated oven, covering the pan with foil to bake for 15 minutes
then, remove the foil and put back in oven for another 10 minutes.
Serve your hot lasagna with a glass of a good californian red wine, such as Woodbridge or whatever your heart feels like.