Roasted Pumpkin and Sausage Lasagna - The Recipe Wench

Name: Roasted Pumpkin and Sausage Lasagna - The Recipe Wench
Ingredients: 2 Lbs. Fresh pumpkin (chopped into 1 inch squares -- maybe a little smaller); 2 Teaspoons Fresh rosemary (chopped); Cooking spray; 1 Package (approx. 19 oz.) Italian Sausage (I prefer spicy - casings removed); 1 Can (14.5 oz.) Crushed tomatoes (Use petite diced tomatoes, if you prefer chunkier sauce); 3-4 Cups Tomato sauce; 1 Large container Ricotta; 3 Eggs; 1 Lb. Mozzarella (shredded); 1 Generous cup Parmesan cheese (shredded); 9-12 Sheets Lasagna noodles (I recommend using noodles that can cook in the oven instead of having to be cooked beforehand.)

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Roasted Pumpkin and Sausage Lasagna Print recipe Print with main photo Print text only Serves 8 Prep time 45 minutes Cook time 45 minutes Total time 1 hours, 30

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Ingredients

2 Lbs. Fresh pumpkin (chopped into 1 inch squares -- maybe a little smaller)
2 Teaspoons Fresh rosemary (chopped)
Cooking spray
1 Package (approx. 19 oz.) Italian Sausage (I prefer spicy - casings removed)
1 Can (14.5 oz.) Crushed tomatoes (Use petite diced tomatoes, if you prefer chunkier sauce)
3-4 Cups Tomato sauce
1 Large container Ricotta
3 Eggs
1 Lb. Mozzarella (shredded)
1 Generous cup Parmesan cheese (shredded)
9-12 Sheets Lasagna noodles (I recommend using noodles that can cook in the oven instead of having to be cooked beforehand.)