Pumpkin and Sausage Lasagna

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Pumpkin and Sausage Lasagnan at home. For $2.75 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 877 calories, 30g of protein, and 71g of fat. A mixture of honey, olive oil, pumpkin puree, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe from Foodista has 1 fans. It wor

Ingredients

• 1 pound lasagna noodles
• 4 ounces mozzarella
• 14 sage leaves
• 4 cloves garlic
• 0.75 teaspoon ground cinnamon
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground ginger
• 1 tablespoon honey
• 0.5 teaspoon kosher salt
• 16 ounces mascarpone cheese
• 8 servings olive oil
• 15 ounces pumpkin puree
• 1 small onion
• 4 links spicy sausage
• 3 cups mozzarella
• 5 cups spinach leaves
• 8 ounces mushrooms

Instructions

1. Using an electric mixer, beat mascarpone cheese, pumpkin puree, honey, cumin, ginger, cinnamon and salt until smooth. Set aside.Swirl a bit of olive oil in a pan over medium high heat. When oil is hot enough, add garlic and onions, tossing until coated. Slide in sausage and mushrooms and cook down until sausage has browned fully, approximately 10-12 minutes. Break up sausage as it cooks. 2. Remove from heat and stir in sage. Set aside. 3. Spread a thin layer of olive oil over the bottom and sides of a deep 9x13 baking dish. 4. Add about 1/4 cup of pumpkin mascarpone spread to the bottom of the dish and spread evenly to both sides. Top with three lasagna noodles, followed by another layer of mascarpone spread, a handful of spinach, a bit of the sausage and vegetables and a handful of shredded mozzarella. Repeat until all of the ingredients have been used.Top the final layer with the fresh mozzarella pieces and cover the dish with aluminum foil. 5. Bake for 30-35 minutes at 375 degrees. Uncover and bake another 5-10 minutes or until cheese is bubbly.