Ingredients
The following ingredients have 12 Servings
- 2 pounds ground Italian sausage
- 12 lasagna noodles
- For the Pumpkin Sauce
- 1, 15 ounce can 100% pumpkin
- 1 teaspoon fresh chopped thyme
- 1 teaspoon fresh chopped sage
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 th teaspoon nutmeg
- 1/2 cup heavy cream (substitute full-fat canned coconut milk for dairy-free)
- 1/2 cup chicken broth
- Juice 1/2 lemon
- 1 1/2 tablespoons maple syrup
- 1, 15 ounce container ricotta
- 1 large egg
- 1 cup shredded parmesan cheese (omit for dairy free)
- 1 tablespoon dried parsley
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/8 th teaspoon nutmeg
- Fresh chopped parsley (for garnish)
Instruction
- Preheat oven to 350 F.
- Cook the sausage over medium heat for 7-10 minutes until browned and slightly crisp.
- While the sausage is cooking, boil the lasagna noodles according to the package instructions, then drain and set aside.
- Add all of the ingredients for the pumpkin sauce to a medium sized saucepan over medium heat and stir to combine. Cook for 5 minutes, until it begins to bubble and becomes fragrant, then remove from heat.
- In a large bowl, add all of the ingredients for the ricotta mixture and stir to combine, until egg is fully incorporated. Add the sausage to the bowl and stir again to combine.
- Place about 1/3 cup of the sausage mixture on the end of a lasagna noodle, then roll it up and place it in a deep 8x8 baking dish. Repeat this process for all 12 lasagna noodles.
- Pour the pumpkin sauce over the lasagna noodles, then bake at 350 F for 30 minutes, until the top is slightly browned and bubbly. Remove from the oven, let cool slightly, garnish with parsley, and serve!
