Smoked Sausage, Pumpkin & Collard Greens Lasagna Recipe

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
• 0.13 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

1. Preheat your oven to 400 degrees F for baking.
2. Cook the lasagna noodles in boiling, salted water until they are just al dente, approximately 8 minutes. Drain the noodles thoroughly and transfer them to a baking pan. Toss with 1 tablespoon of olive oil to prevent sticking.
3. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the smoked sausage and cook, stirring occasionally, for about 4 minutes, until lightly browned. Add the onion, reduce the heat to medium, and continue cooking for another 4 minutes, stirring occasionally, until softened. Incorporate the collard greens and cook, stirring frequently, for about 8 minutes, until wilted and the liquid has evaporated. Add 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.
4. In a medium bowl, combine 1 teaspoon of salt, the remaining 1/2 teaspoon of pepper, pumpkin puree, heavy cream, nutmeg, and cayenne pepper. In a separate bowl, mix the remaining 1/2 teaspoon of salt, ricotta cheese, eggs, 1 1/2 cups of Parmesan cheese, and 1 cup of fontina cheese.
5. Coat a 9x13-inch (3-quart) broiler-proof baking dish with cooking spray. Spoon 1/2 cup of the pumpkin mixture into the dish, spreading it in an even layer. Arrange 3 or 4 lasagna noodles over the pumpkin mixture, overlapping slightly. Spread 1/2 of the remaining pumpkin mixture evenly over the noodles. Top with 1/2 of the sausage mixture, followed by another layer of 3 to 4 noodles. Spread 1/2 of the ricotta mixture over the noodles. Repeat this layering process with noodles, the remaining pumpkin mixture, the remaining sausage mixture, another layer of noodles, and the remaining ricotta mixture.
6. Cover the lasagna with foil and bake until it is bubbly around the edges and thoroughly heated in the center, about 50 minutes. Remove the foil and preheat the broiler. Sprinkle the remaining 1/2 cup of Parmesan cheese and the remaining 1 cup of fontina cheese evenly over the top of the lasagna. Broil approximately 4 inches from the heat source until browned, about 4 minutes. Allow the lasagna to stand for 15 minutes before serving.

Nutrition

• Calories: 573 kcal
• Fat Content: 31 g
• Fiber Content: 6 g
• Sugar Content: 7 g
• Sodium Content: 1377 mg
• Protein Content: 30 g
• Cholesterol Content: 111 mg
• Carbohydrate Content: 47 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g