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PUMPKIN SAUSAGE LASAGNA RECIPE - No boil noodles, sweet or spicy turkey sausage, pumpkin puree, prepared roasted garlic marinara and 3 cheeses, makes this lasagna recipe quick and easy to prepare!

CourseEntrée
CuisineItalian
Skill LevelEasy
Servings
6-8
Ingredients
1 (15 oz.) cont. light ricotta cheese
2 T. Parmesan cheese shredded
1 T. Italian seasoning
12 oz. sweet or hot turkey sausage casings removed
3/4 c. canned pure pumpkin
1/2 c. dry white wine
1/2 c. chicken broth
1 (15 oz.) jar roasted garlic marinara sauce
8 no-boil lasagna noodles
1 1/2 c. mozzarella cheese shredded & divided
1/3 c. hot water
Servings:
6
Units:
Instructions
Preheat oven to 350 degrees. Combine ricotta cheese, parmesan cheese and seasoning in medium bowl, mix well.
Heat a large nonstick skillet over medium-high heat. Add sausage, cook, stirring to break into pieces, until browned. Transfer sausage to paper towel lined plate to drain.
Add pumpkin, wine and broth to skillet, cook over medium heat stirring frequently, until bubbly. Stir in sauce and sausage, heat through.
Spread 1 cup sauce mixture over bottom of a 9x 13-inch baking dish. Top with 4 lasagna noodles. Spread 1 cup ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese. Pour 1 cup sauce mixture over mozzarella cheese, top with remaining 4 lasagna noodles, remaining ricotta mixture and remaining sauce mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Pour hot water around edges of lasagna. Cover with foil.
Bake for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.

Creamy homemade clam chowder served in a warm sourdough bread bowl

 Ingredients

3 (6 1/2 oz.) cans minced clams with liquid
1 c. finely diced celery
1 c. finely chopped onions
3 c. peeled and cubed potatoes
4 c. half-and-half, warmed
3/4 c. butter
3/4 c. all-purpose flour
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ground thyme
Individual size sourdough bread, hollowed out for serving
 Directions

Place a strainer over a large pot. Drain the liquid from clams into the pot; set the clams aside. Add the celery, onions, and potatoes to the pot, and add just enough water to cover the vegetables. Cover the pot with a lid, and cook over medium heat until the potatoes are tender about 12 minutes.
Meanwhile, in a saucepan over medium-low heat warm the half-and-half, stirring occasionally; do not boil.
In a separate saucepan, melt the butter over medium heat. Whisk in flour until smooth about 1 minute. Slowly whisk in half-and-half, stirring constantly, until thick and smooth, about 5 minutes.
Carefully, pour the cream sauce into the vegetable pot, along with the clams, stir to combine; season with salt, pepper, and thyme.
Using a serrated knife, cut the top off of the sourdough bread. Hollow out to make a bowl, leaving a 1-inch wall and bottom. Reserve the bread pieces for dipping. Ladle chowder  into bowls and serve with bread pieces.

https://www.cookingmamas.com/

Click the image below to read Cooking Mama's recipe for Bucatini  Bolognese a simple meal the whole family will love!

https://www.cookingmamas.com/

Your avatar
MFish • 07/29/2019 at 10:05AM • Like 1

My favorite sauce. I can't put more than one like or I would.

These homemade marshmallows dipped in peppermint candies make a wonderful addition to your favorite cup of cocoa or coffee.........Read more

https://www.cookingmamas.com/p...

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