TIP: Use no-boil lasagna noodles (we like Barilla brand), which will soak up moisture from the sauce and pumpkin.
1 pound mild Italian sausage, casings removed
2 tablespoons olive oil, divided
2 garlic cloves, finely chopped
2 1/2 teaspoons kosher salt, divided
1 (1-lb.) package fresh turnip greens, chopped
1 1/2 qt. milk
6 tablespoons butter
6 tablespoons all-purpose flour
1/2 teaspoon dry mustard
2 cups (8 oz.) shredded Parmesan cheese, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon ground nutmeg, divided
1 (29-oz.) can pumpkin
1 pound no-boil lasagna noodles
Vegetable cooking spray
How to Make It
Preheat oven to 375°. Cook sausage in 1 Tbsp. olive oil in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until meat crumbles and is no longer pink. Remove sausage to a plate, using a slotted spoon; reserve drippings in skillet. Reduce heat to medium.
Stir garlic, 1/2 tsp. salt, half of turnip greens, 1/2 cup water, and remaining 1 Tbsp. oil into hot drippings. Cook 1 minute, stirring and scraping bottom of skillet to loosen browned bits. Stir in remaining turnip greens. Reduce heat to medium-low, and cook 5 to 6 minutes or until greens are tender and water has evaporated. Remove from heat.
Microwave milk, in batches, in a microwave-safe measuring cup covered with plastic wrap at HIGH for 2 to 3 minutes or until very warm. Melt butter in a large saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in warm milk; cook, whisking often, 12 to 14 minutes or until mixture thickens and comes to a low boil. Remove from heat, and whisk in dry mustard, 1 cup Parmesan cheese, 1/4 tsp. pepper, 1/4 tsp. nutmeg, and 1 tsp. salt.
Whisk together pumpkin, 3/4 cup Parmesan cheese, 1/4 tsp. ground nutmeg, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl.
Place 1 layer of lasagna noodles in a lightly greased (with cooking spray) 13- x 9-inch baking dish, covering bottom completely. (Use pieces of noodles to fill in any gaps.) Spread 1 cup sauce over noodles; top with cooked sausage. Add another layer of noodles and 1 cup sauce; top with half of pumpkin mixture. Add another layer of noodles and 1 cup sauce; top with turnip green mixture. Add another layer of noodles and 1 cup sauce; top with remaining pumpkin mixture. Add another layer of noodles and 1 cup sauce; top with remaining 1/4 cup Parmesan cheese.
Bake at 375° for 40 minutes or until top is golden brown. Let stand 15 minutes before serving. Sprinkle with freshly grated Parmesan cheese. Serve with remaining sauce.
I made it as is at home before making it in our small cafeteria. As written the recipe is ok. The mods at the cafeteria were: mix the meat in with the pumpkin and layer that way. I felt like all the meat on the bottom layer didn't give enough of the spices in the sausage a chance to mix with the pumpkin. I also like the texture mixing it provided. I'm not a fan of creamy savory. We sold out of the lasagna and the skeptics who tried it left saying they wish they had got a bigger piece!! Probably could make it faster with jarred Alfredo, but I recommend taking the Time to make the sauce.
This is a great fall recipe! My husband asked what I was doing with the pumpkin, I said never you mind! He loved it! I mixed the sauce with the pumpkin and layered accordingly. I will definitely make again!
I made this last night for dinner, I thought it was delicious! Slightly time-consuming to prepare all the layers, but assembly was quick. I was unable to fit the last layer of noodles in my pan, so i just topped the last layer of pumpkin with the remaining sauce and sprinkled a little parmesan cheese over it. I baked it for 43 minutes and let it sit for a good 10 before cutting. It set up beautifully and is even better the next day for lunch!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!