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Pumpkin Gorgonzola Lasagne (14 WW Pts)

Make Pumpkin Gorgonzola Lasagne (14 WW Pts) at home with Onion, Garlic Or Use More If You Like Garlic, Hot Italian Sausage, Frozen Chopped Spinach, and Ricotta Cheese. Serves 8. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1
• 4
• 1 lb
• 10 oz
• 1 lb
• 1/2 cup
• 3/4 cup
• 3/4 cup
• 2
• 1 1/2 cup
• 1 pinch
• 1 lb
• 3 1/2 cup

Method (preview)

1. 1

   In a large heavy skillet, over medium heat, saut� sausage, onion and garlic until sausage is brown, breaking it up with a wooden spoon as it cooks.

2. 2

   Add spinach and heat through.

3. 3

   Set aside.

4. 4

   In a large bowl mix together the ricotta, mozzarella and Romano cheeses.

5. 5

   Add eggs, pumpkin puree and salt and pepper, to taste.

6. 6

   Mix very well.

7. 7

   You might want to add more spices to the filling. (You can add a pinch of cinnamon or nutmeg and it gave it a different flavor.)

8. 8

   Preheat oven to 350F.

9. 9

   Build your lasagna in a large (9 by 12-inch) baking dish starting with a layer of sauce, a layer of pasta, a layer of half the sausage and a layer of half the filling.

10. 10

    Add another layer of pasta, sauce, the remaining sausage and the filling.

11. 11

    Finish with a layer of pasta and a layer of sauce.

12. 12

    Bake 20 minutes then remove and sprinkle with 1/2 cup grated mozzarella.

13. 13

    Place back in oven and bake 10 minutes more. Remove from oven and let stand 20 minutes before serving.

14. 14

    Contributed to the FareShare Gazette by Sue; 1 April 2012. www.fareshare.net