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Categories:
noodles Mascarpone cheese pumpkin puree honey ground cumin ground ginger ground cinnamon kosher salt sausage casings red onion garlic white mushrooms sage fresh spinach leaves mozzarella-shredded olive oil
Viewed: 19 - Published at: a month agoIngredients
- 1 pound lasagna noodles cooked
- 16 ounces mascarpone cheese
- 3 cups pumpkin puree
- 3 tablespoons honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 4 sausage casings links spicy Italian, removed
- 1 red onion small, diced
- 4 cloves garlic minced
- 8 ounces white mushrooms sliced
- 14 sage leaves fresh, chopped
- 5 cups fresh spinach leaves roughly chopped
- 3 cups mozzarella shredded
- 4 ounces fresh mozzarella torn
- olive oil
Method
- Using an electric mixer, beat mascarpone cheese, pumpkin puree, honey, cumin, ginger, cinnamon and salt until smooth. Set aside.
- Swirl a bit of olive oil in a pan over medium high heat. When oil is hot enough, add garlic and onions, tossing until coated. Slide in sausage and mushrooms and cook down until sausage has browned fully, approximately 10-12 minutes. Break up sausage as it cooks. Remove from heat and stir in sage. Set aside.
- Spread a thin layer of olive oil over the bottom and sides of a deep 9"x13" baking dish. Add about 1/4 cup of pumpkin mascarpone spread to the bottom of the dish and spread evenly to both sides. Top with three lasagna noodles, followed by another layer of mascarpone spread, a handful of spinach, a bit of the sausage and vegetables and a handful of shredded mozzarella. Repeat until all of the ingredients have been used.
- Top the final layer with the fresh mozzarella pieces and cover the dish with aluminum foil. Bake for 30-35 minutes at 375 degrees. Uncover and bake another 5-10 minutes or until cheese is bubbly.
