Chipotle Pumpkin Lasagna
Adapted from Cheeky Kitchen
I halved this recipe and it was plenty for our family of six. But most of my kids don't eat much. I would definitely decrease the chipotle peppers next time just because it was a little spicy for the kids.
- 1 pound Italian sausage, browned
- 3-6 oz chipotles in adobo
- 1 c heavy cream or 1/2 c cream and 1/2 c milk
- 16 oz pumpkin puree
- 1/2 Tbsp pumpkin pie spice
- 1.5 cloves of garlic
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/2 cup chicken broth or water
- 15 oz ricotta
- 1 cup shredded Italian cheese
- 1/2 Tbsp Italian Seasoning
- 1/2-1 box no-cook lasagna noodles
- 4 oz burrata (optional)
- sprinkle paprika
- 1/4 cup spiced pumpkin seeds-I roasted plain pepitas in a pan with a little spray of canola oil and pumpkin pie spice
Instructions
Preheat oven to 350°F. Place all sauce ingredients in a blender. Puree. Cook Italian Sausage and mix with sauce.Drizzle a small amount of olive oil and the 1/4 cup of sauce into the bottom of 8" pyrex pan. Top with a layer of noodles, spread sauce atop then add another layer of noodles.In a large bowl, mix together ricotta, cheese and Italian seasoning. Spread 3/4 of this mixture on top of the noodles.Add another layer of noodles, meat and noodles. Then spoon dollops of the remaining cheese atop. Cover with foil. Bake for 35 minutes. Then remove pan from the oven. Top with burrata, a drizzle of olive oil, paprika and pumpkin seeds. Return to oven. Bake uncovered for 20-30 minutes more. Or until cheese is melted and slightly toasted.For best results, allow to cool for 15-20 minutes before slicing and serving.
