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Smoked Sausage, Pumpkin, and Collard Greens Lasagna
Smoked Sausage, Pumpkin, and Collard Greens Lasagna
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
125 minutes
Savory smoked sausage pairs perfectly with creamy pumpkin and collard greens in this comforting lasagna.
Ingredients:
  • 1 pound uncooked lasagna noodles
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut in 1/4" cubes
  • 1.5 cups finely chopped yellow onion
  • 10 cups chopped collard greens
  • 2 tablespoons minced garlic
  • 2.5 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 3 (15 ounce) cans pumpkin puree
  • 0.25 cup heavy cream
  • 0.25 teaspoon ground nutmeg
  • 0.125 teaspoon cayenne pepper
  • 2 (16 ounce) containers ricotta cheese
  • 2 large eggs, lightly beaten
  • 2 cups freshly grated Parmesan cheese, divided
  • 2 cups freshly shredded fontina cheese, divided
  • Cooking spray
Instructions:
  • Preheat the oven to 400°F.
  • Boil lasagna noodles in salted water until just al dente, for about 8 minutes. Drain properly then transfer to a baking pan. Toss the noodles with 1 tablespoon of olive oil to prevent sticking.
  • In a large skillet over medium-high heat, warm the remaining 2 tablespoons of olive oil. Add the sausage and cook for about 4 minutes until lightly browned, stirring occasionally. Add the onion, reduce the heat to medium, and cook for 4 minutes until softened, stirring occasionally. Add the collard greens and cook for about 8 minutes until wilted and the liquid has evaporated, stirring frequently. Stir in the garlic and cook until fragrant, about 1 minute. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Remove from heat and let cool slightly.
  • Combine 1 teaspoon salt, remaining 1/2 teaspoon pepper, pumpkin puree, heavy cream, nutmeg, and cayenne pepper in one bowl. In a separate bowl, mix remaining 1/2 teaspoon salt, ricotta, eggs, 1 1/2 cups Parmesan, and 1 cup fontina.
  • Prepare a 9x13-inch (3-quart) broiler-proof baking dish by coating it with cooking spray. Spread 1/2 cup of the pumpkin mixture evenly in the dish. Layer 3 or 4 lasagna noodles over the pumpkin, slightly overlapping. Spread half of the remaining pumpkin mixture over the noodles. Add half of the sausage mixture and another layer of 3 to 4 noodles. Spread half of the ricotta mixture over the noodles. Repeat layering with noodles, the rest of the pumpkin mixture, the remaining sausage mixture, another layer of noodles, and finish with the remaining ricotta mixture.
  • Cover the lasagna with foil and bake for around 50 minutes until bubbly around the edges and heated through. Remove from the oven, uncover, and preheat the broiler. Sprinkle the remaining Parmesan and fontina on top of the lasagna and broil about 4 inches from the heat source until browned, for about 4 minutes. Allow it to stand for 15 minutes before serving.

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