What’s Cooking In SG’s Kitchen? Ryker Suicide’s Pumpkin Lasagna0

What’s Cooking In SG’s Kitchen? Ryker Suicide’s Pumpkin Lasagna

by Ryker Suicide

This is my take on a Robert Irvine recipe. I didn’t like his original too much, it did absolutely nothing for me. Tasted like a million other lasagnas I’ve had before. So I made some changes and the result is this incredible fall dish. So scrumptious!

Ingredients:

• 1 large chopped onion
• 1 large zuchinni
• 4-6 cloves of garlic
• 1 lb of Italian hot turkey sausage casings removed

(vegan eggplant sausage also works terrific!!!)

• 1 cup red wine
• 1 (28 oz) can of tomato sauce
• Fresh basil, oregano, and parsley chopped (dried also works) to taste
• 1 lb ricotta cheese
• 1 1/2 cups mozzarella, grated
• 1 cup Parmigiano/Romano blend
• 2 eggs
• 2 cups pumpkin puree
• Kosher salt and fresh ground pepper to taste
• Chinese five spice (or cinnamon, anise, clove, fennel seed, Sichuan pepper seasonings) to taste (approx. 5 teaspoons)
• 1 lb lasagna noodles

Preparation:
Sauté onion in olive oil until translucent, add garlic and continue cooking until aromatic (about 30-45 seconds). Then add meat and crumble with wooden spoon as it browns. Add zucchini, cook an additional 5 minutes and then set aside. Season with a bit of five spice (or substitute cinnamon, clove, fennel seed, Sichuan pepper, anise seed, and/or nutmeg).

In a large pot boil salted water and cook lasagna noodles.

In a medium pot combine tomato sauce and wine, bring to a boil then add salt, pepper, and herbs to taste. Set to simmer stirring occasionally.

In a large mixing bowl mix together ricotta, mozzarella, and Parmigiano/Romano cheeses. Add pumpkin puree and eggs and combine well. Season with five spice, and salt/pepper to taste.

Preheat oven to 350 degrees. Once noodles are cooked and drained, start to piece together lasagna as follows: 1 layer of sauce, 1 layer of pasta, then add half of the sausage mixture and half of the cheese mixture. 1 more layer of pasta, 1 more layer of sauce, and the remaining sausage and cheese filling. Top with 1 more layer of pasta and sauce. Sprinkle mozzarella, and the Parmigiano/Romano cheese blend on top.

Bake for about 25-30 minutes until cheese is melted, bubbly and beginning to brown. Allow to cool about 15 minutes before serving so lasagna can set.

Eat and enjoy!

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