can this be made the day before, refrigerated and baked off the next day?
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 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.
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!