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Smoked Sausage, Pumpkin, and Collard Greens Lasagna

Rated as 4.6 out of 5 Stars
15k

"A medley of sweet, savory, and smoky flavors come together in this classic comfort food dish. See the recipe below in partnership with Hillshire Farm® Brand."
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Ingredients

2 h 5 m servings 573
Original recipe yields 12 servings (1 9x13 lasagna)

Directions

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  1. Preheat oven to 400 degrees F.
  2. Cook lasagna noodles in boiling salted water until just al dente, about 8 minutes. Drain well and transfer noodles to a baking pan. Toss the noodles with 1 tablespoon of the olive oil to prevent them from sticking together.
  3. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high. Add sausage; cook about 4 minutes, stirring occasionally, until lightly browned. Add onion, reduce heat to medium, and cook 4 minutes, stirring occasionally, until softened. Add collard greens and cook about 8 minutes, stirring frequently, until wilted and liquid has evaporated. Add garlic and cook until fragrant, about 1 minute. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and cool slightly.
  4. In a medium bowl, stir together 1 teaspoon salt, remaining 1/2 teaspoon pepper, pumpkin puree, heavy cream, nutmeg, and cayenne pepper. In another bowl, stir together remaining 1/2 teaspoon salt, ricotta, eggs, 1 1/2 cups Parmesan, and 1 cup fontina.
  5. Coat a 9x13-inch (3-quart) broiler-proof baking dish with cooking spray. Spoon 1/2 cup of the pumpkin mixture into the dish; spread in an even layer. Arrange 3 or 4 lasagna noodles over pumpkin mixture, overlapping slightly. Spread 1/2 of the remaining pumpkin mixture over the noodles in an even layer. Top with 1/2 of the sausage mixture and another layer of 3 to 4 noodles. Spread 1/2 of the ricotta mixture over noodles. Repeat layering with noodles, remaining pumpkin mixture, remaining sausage mixture, another layer of noodles, and remaining ricotta mixture.
  6. Cover lasagna with foil and bake until bubbly around the edges and thoroughly heated in the center, about 50 minutes. Remove from the oven and uncover. Preheat broiler. Sprinkle remaining 1/2 cup Parmesan and remaining 1 cup fontina on top of the lasagna and broil about 4 inches from heat source until browned, about 4 minutes. Let stand 15 minutes before serving.

Footnotes

  • Notes:
  • Substitute kale for the collard greens if desired.
  • The unbaked lasagna can be refrigerated overnight. Let return to room temperature before baking.

Nutrition Facts


Per Serving: 573 calories; 30.8 46.8 30.3 111 1377 Full nutrition

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Reviews

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Made a few changes. Added diced mushroom and used Italian sausage instead of the smoked. A little pinch of fennel from our garden (we love it). Used Gruyere cheese instead of the Fontina. W...

I am not sure on this one. The pumpkin was different, but I think I would find another substitute for it.