Pumpkin Lasagna with Salsiccia and Sage
Spicy salsiccia, an Italian sausage seasoned with sweet fennel seeds, is the star of this rustic dish, which will warm you up on a chilly evening.
In Italy, pumpkin is popular in pasta sauces, especially in the north of the country. Bite into a full fork of flavor with this Pumpkin Lasagna with sausage recipe. This Italian favorite, made with a creamy pumpkin sauce and spicy salsiccia, creates a flavor that is punctuated with sage, and will warm you up inside.
Spicy salsiccia is the star of this pasta dish. Salsiccia is a universal name used for different varieties of fresh Italian sausage, but is usually made of pork, and a variety of spices, including sweet fennel seeds. In Italy, it is sold fresh and is intended to be used for grilling or frying.
Preheat oven to 360 °F (convection oven) or 390 °F (upper and lower heat). Remove stalk and seeds from pumpkin and cut into cubes of around ½".
4 Set 4 sage leaves aside for garnishing. Remove remaining sage leaves from stems and coarsely chop. Peel and finely chop shallot and garlic.
Cut salsiccia open lengthwise, remove the skin and mash meat with a fork. Finely grate Parmesan.
In a pan, bring 3 tbsp. oil up to a high temperature, add sage leaves and fry for 1 minute until crispy. Remove and drain on a paper towel.
In the same pan, sauté pumpkin for 7 minutes at a medium temperature.
Add in salsiccia, shallot and garlic and fry for another 3 minutes. Season with salt and pepper to taste.
Deglaze with ½ cup white wine and 1 cup of water and simmer for 5 minutes at a low temperature. Then, add ricotta and 3 tbsp Parmesan and simmer for another 5 minutes.
In an ovenproof dish, alternate layers of pumpkin-and-salsiccia sauce with lasagna sheets, cover with remaining Parmesan, and then bake in a preheated oven for about 15 minutes until Parmesan has melted.
Serve lasagna on a plate and garnish with fried sage leaves.
- 5 oz lasagna sheets
- 2 salsiccia (mild or hot Italian sausage can be substituted)
- ½ lb Hokkaido pumpkin (Red Kuri Squash)
- 1 bunch of sage
- 1 cup ricotta
- 5 tbsp grated Parmesan
- 1 shallot
- 1 clove of garlic
- 1 cup of water
- ½ cup white wine
- 3 tbsp. olive oil
- ovenproof form