EMERIL'S PUMPKIN LASAGNA WITH ITALIAN SAUSAGE AND SAGE

EMERIL'S PUMPKIN LASAGNA WITH ITALIAN SAUSAGE AND SAGE image

Categories Pasta Dinner Casserole/Gratin

Yield 8 servings

Number Of Ingredients 23

Ingredients

3 pounds sugar or pie pumpkin or other winter squash, such as butternut, peeled and diced
1/4 cup extra- virgin olive oil
1/2 teaspoon ground cinnamon
4 sprigs fresh thyme
1 bay leaf
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 1/2 cups small- diced onion
1 cup small- diced fennel
1 cup cored and small- diced Pink Lady or Honeycrisp apple
1 1/2 pounds fresh fennel sausage, removed from casings and crumbled
2 teaspoons chopped fresh marjoram leaves
4 tablespoons (1/2 stick) unsalted butter
1/4 cup plus 1 tablespoon fresh sage leaves, thinly sliced
1 pound whole- milk ricotta cheese
8 ounces mascarpone cheese
1/2 cup heavy cream
2 eggs, lightly beaten
1 pound whole- milk mozzarella cheese, grated (4 cups)
3/4 cup finely grated Parmigiano- Reggiano cheese
1/2 cup chicken stock or canned low- sodium chicken broth
12 sheets no- boil lasagna noodles (about 8 ounces)

Steps:

Preheat the oven to 350°F. In a large mixing bowl, combine the pumpkin with the extra- virgin olive oil, cinnamon, thyme, bay leaf, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and toss to coat. Transfer to a large baking sheet and cover with aluminum foil. Bake until tender, about 30 minutes. Set aside, covered, until cool. Remove and discard the thyme sprigs and bay leaf. Heat a medium sauté pan over medium- high heat. When hot, add the olive oil, onion, fennel, apple, sausage, and marjoram and cook for 8 to 10 minutes, stirring occasionally, until the sausage has browned and the vegetables have softened. Remove from the heat, transfer to a large mixing bowl, and set aside to cool. Gently fold the pumpkin into the vegetable- sausage mixture. Heat the butter in a small sauté pan over medium heat. When the butter begins to bubble and brown, add 1/4 cup of the sage leaves and cook until they are brown and crisp, 1 to 11/2 minutes. Remove from the heat and set aside to cool. In a separate large mixing bowl, combine the ricotta, mascarpone, heavy cream, beaten eggs, half of the mozzarella, and the remaining 1/2 teaspoon pepper and 1/2 teaspoon salt. Mix well to combine, then add the cooled brown- butter- sage hazelnut mixture and mix thoroughly. Increase the oven temperature to 375°F. Assemble the lasagna: Spread half of the pumpkin mixture in the bottom of the pan, sprinkle with 1/4 cup of the Parmesan, drizzle 1/4 cup of the stock over the top, and cover with 4 pasta sheets, leaving a little space between sheets. Spread 3 cups of the ricotta cheese mixture over the pasta sheets and cover with 4 more pasta sheets. Distribute the remaining half of the pumpkin mixture over the pasta, sprinkle the top with 1/4 cup of the remaining Parmesan, and drizzle with the remaining 1/4 cup stock. Place the final 4 pasta sheets over the top and spread the remaining ricotta mixture evenly over the pasta. Top w