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Au Gratin-Pumpkin Layered Casserole
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Autumn-inspired lasagna with creamy Au Gratin Homestyle Potatoes, kale or spinach, and pumpkin Parmesan sauce for a flavorful Idaho twist.
Ingredients:
  • 2 (3.95 ounce) packages Idahoan® Au Gratin Homestyle Casserole
  • 2 cups firmly packed fresh spinach or kale - washed, stemmed, and chopped
  • 1 (16 ounce) container ricotta cheese
  • Pumpkin Parmesan sauce, prepared (recipe follows)
  • 1 cup Parmesan cheese, shredded
  • 1 tablespoon olive oil
  • 1 small shallot, chopped
  • 0.5 cup onion, chopped
  • 1 teaspoon minced garlic
  • 1 (15 ounce) can pumpkin puree
  • 1 cup half-and-half
  • 2 tablespoons balsamic vinegar
  • 0.25 teaspoon ground sage
  • 0.5 teaspoon freshly ground nutmeg
  • 1.5 teaspoons salt
  • 0.5 teaspoon pepper
  • 1 cup Parmesan cheese, grated
  • 2 tablespoons fresh sage, chopped
Instructions:
  • Preheat your oven to 350°F.
  • Prepare the Au Gratin Homestyle Casserole following the stove-top instructions on the package.
  • In a 9 x 13 casserole dish, arrange half of the potatoes as the first layer. Sprinkle 1 cup of spinach or kale over the potatoes. Spread half of the ricotta and egg mixture over the greens. Top with 1 1/2 cups of the pumpkin sauce.
  • Create another layer of the ingredients and sprinkle with Parmesan cheese for a delicious finishing touch.
  • Bake for 25-30 minutes, then allow to rest for 5-10 minutes before slicing.
  • Heat olive oil in a large saucepan over medium-high heat. Saute shallots and onion until translucent, then add garlic and saute for one more minute. Mix in pumpkin, broth, cream, vinegar, and spices. Simmer on low heat for 5 minutes. Gradually stir in cheese in thirds until melted and well blended. Finish by stirring in chopped fresh sage.

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