Smoked Sausage, Pumpkin, and Collard Greens Lasagna The Best Recipes

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Smoked Sausage, Pumpkin, and Collard Greens Lasagna

"A medley of sweet, savory, and smoky flavors come together in this classic comfort food dish. See the recipe below in partnership with Hillshire Farm® Brand."

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 1/2 cups finely chopped yellow onion
• 10 cups chopped collard greens
• 2 tablespoons minced garlic
• 2 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 3 (15 ounce) cans pumpkin puree
• 1/4 cup heavy cream
• 1/4 teaspoon ground nutmeg
• 1/8 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 :

Prep : 30M	Cook : 12M	Ready in : 2H5M

• Preheat oven to 400 degrees F.
• Cook lasagna noodles in boiling salted water until just al dente, about 8 minutes. Drain well and transfer noodles to a baking pan. Toss the noodles with 1 tablespoon of the olive oil to prevent them from sticking together.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium-high. Add sausage; cook about 4 minutes, stirring occasionally, until lightly browned. Add onion, reduce heat to medium, and cook 4 minutes, stirring occasionally, until softened. Add collard greens and cook about 8 minutes, stirring frequently, until wilted and liquid has evaporated. Add garlic and cook until fragrant, about 1 minute. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and cool slightly.
• In a medium bowl, stir together 1 teaspoon salt, remaining 1/2 teaspoon pepper, pumpkin puree, heavy cream, nutmeg, and cayenne pepper. In another bowl, stir together remaining 1/2 teaspoon salt, ricotta, eggs, 1 1/2 cups Parmesan, and 1 cup fontina.
• Coat a 9x13-inch (3-quart) broiler-proof baking dish with cooking spray. Spoon 1/2 cup of the pumpkin mixture into the dish; spread in an even layer. Arrange 3 or 4 lasagna noodles over pumpkin mixture, overlapping slightly. Spread 1/2 of the remaining pumpkin mixture over the noodles in an even layer. Top with 1/2 of the sausage mixture and another layer of 3 to 4 noodles. Spread 1/2 of the ricotta mixture over noodles. Repeat layering with noodles, remaining pumpkin mixture, remaining sausage mixture, another layer of noodles, and remaining ricotta mixture.
• Cover lasagna with foil and bake until bubbly around the edges and thoroughly heated in the center, about 50 minutes. Remove from the oven and uncover. Preheat broiler. Sprinkle remaining 1/2 cup Parmesan and remaining 1 cup fontina on top of the lasagna and broil about 4 inches from heat source until browned, about 4 minutes. Let stand 15 minutes before serving.

Notes :

• Substitute kale for the collard greens if desired.
• The unbaked lasagna can be refrigerated overnight. Let return to room temperature before baking.

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