From the Kitchen of Terri Bergman
Pumpkin Alfredo Lasagna with Roasted Veggies and Pork Sage Sausage
SERVES: 15
LEVEL: Intermediate
INGREDIENTS
Lasagna:
1 lb of Lasagna Noodles cooked al dente (or no bake noodles)
1 lb of Mixed Shredded Cheeses (Mozzarella & Monterey Jack is great)
1 lb Whole Mike Ricotta
8 oz Boursin Cheese (Garlic and fine herbs)
1 egg
½ cup chopped fresh parsley or ¼ cup dried
2 Tbsp Amazing Herbes
1 lb pork sage spicy sausage (OPTIONAL-omit for vegetarian version) *cooked, drained and crumbled!
2 red peppers, julienned
3 summer squashes, julienned
3 zucchini Squash, julienned
3 carrots, julienned
1 cup of whole sage leaves if available (can be omitted)
3 Tbsp of balsamic vinegar
2 Tbsp of olive oil
2 Tbsp of The Amazing Rub
**Pumpkin Alfredo Sauce *recipe follows
DIRECTIONS
Set oven to 400F degrees. (Plan on 40 minutes large, or 25 mins individuals)
Cook Lasagna Noodles in Salted Water approx 10-12 minutes, add a little olive oil at the finish boil, drain and separate noodles on tray, set aside. You can also use no bake lasagna noodles for this.
Mix Ricotta, Boursin, Egg, Parsley, Amaz Herbes – Season with Salt and Pepper.
Slice all vegetables julienned style (Julienne is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks) , and mix Red Peppers, Squashes, Carrots, (Whole Sage Leaves if available) and any other veggies you would like with Balsamic Vinegar, Olive Oil and Amazing Rub (or use your own seasoning blend). Brown veggies in hot 400 degree oven for approx 15 minutes stirring once or twice…if you want more crisp or browning keep in an extra 5 minutes.
INGREDIENTS
For Pumpkin Alfredo Sauce:
1 Tbsp. olive oil
1 Tbsp. butter
2 cups milk
1 cup white wine (optional)
1 cup chicken broth
3 Tbsp. all-purpose flour
1 – 2 Tbsp of Amazing Herbes (or salt/pepper/oregano blend)
¼ cup grated Parmesan (more if desired)
1-2 cans pumpkin purée
DIRECTIONS
Combine oil and butter and warm, add all other ingredients and do a consistent stir, bring to a low boil, when thickened, remove from heat and add 1 can of puréed pumpkin. If you like it more Pumpkiny – add more purée! Taste for seasonings and adjust according to your palate.
Now Line all ingredients like an assembly line:
- Sauce
- Lasagna Noodles
- Ricotta Cheese Mix
- Shredded Cheese Mix
- Roasted Veggies
- Cooked/Crumbled Pork Sausage
Spread pan bottom with sauce, arrange a single layer of lasagna noodles on top, next spread ricotta cheese mix, another layer of lasagna noodles. Next layer sauce and roasted veggies, add a little shredded cheese. Next sauce, crumbled sausage, a little shredded cheese, and more lasagna noodles, sauce, veggies—keep going till you have used all ingredients and the Lasagna Noodles and finish with sauce and a decorative garnish of veggies and cheese.
Bake in warm in oven for 45-50 minutes. You can add more cheese and Amazing Herbes to the top of the Lasagna for the last 5 minutes of cooking. If you would like, create individual lasagna in oven proof individual cassoulets. This recipe freezes wonderful – so make two or three! Highly delicious!