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 ½ cups finely chopped yellow onion
- 10 cups chopped collard greens
- 2 tablespoons minced garlic
- 2 ½ teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 3 (15 ounce) cans pumpkin puree
- ¼ cup heavy cream
- ¼ 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
Directions
Step 1
Preheat oven to 400 degrees F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Coat a 9×13-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.
Step 6
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 573 | |
% Daily Value * | |
Total Fat31g | 39% |
Saturated Fat14g | 71% |
Cholesterol111mg | 37% |
Sodium1377mg | 60% |
Total Carbohydrate47g | 17% |
Dietary Fiber6g | 23% |
Total Sugars7g | |
Protein30g | |
Vitamin C17mg | 86% |
Calcium547mg | 42% |
Iron3mg | 19% |
Potassium516mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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