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Pumpkin Sausage Lasagna




Source of Recipe


Meals.com


Recipe Link: http://www.meals.com/Recipes/Pumpkin-Sausage-Lasagna.aspx?recipeid=140978&source=10084924&utm_source=Newsletter&utm_medium=Email&utm_campaign=Monthly_Newsletter

List of Ingredients




1 container (15 ounces) light ricotta cheese
2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1 teaspoon Italian seasoning
12 ounces sweet or hot light turkey sausage, casings removed
3/4 cup LIBBY'S® 100% Pure Pumpkin
1/2 cup dry white wine
1/2 cup chicken broth
1 container (15 ounces) BUITONI Refrigerated Roasted Garlic Marinara Sauce
8 no-boil lasagna noodles
1 1/2 cups (6 ounces) shredded mozzarella cheese, divided
1/3 cup hot water



Recipe



PREHEAT oven to 350° F.

COMBINE ricotta cheese, Parmesan cheese and seasoning in medium bowl; mix well.

HEAT large, nonstick skillet over medium-high heat. Add sausage; cook, stirring to break into pieces, until browned. Transfer sausage to paper towel-lined plate to drain.

ADD pumpkin, wine and broth to skillet; cook over medium heat, stirring frequently, until bubbly. Stir in sauce and sausage; heat through.

SPREAD 1 cup sauce mixture over bottom of 11 x 7-inch or 13 x 9-inch baking dish. Top with 4 lasagna noodles. Spread 1 cup ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese. Spread 1 cup sauce mixture over mozzarella cheese; top with remaining 4 lasagna noodles, remaining ricotta mixture and remaining sauce mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Pour water around edges of lasagna. Cover with foil.

BAKE for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.

NOTE: Can substitute BUITONI Refrigerated Marinara Sauce. If this is preferred, add 2 cloves finely chopped garlic when cooking sausage.