Zesty Pumpkin Lasagna

1 lb. spicy (hot) Italian sausage
2 Tbs. Extra Virgin olive oil
1 Lg. yellow onion - coarsely chopped
8 oz. white mushrooms - sliced
Sea Salt
Black Pepper
16 oz. box premium quality lasagna ribbons
15 oz. whole milk Ricotta cheese
4 lg. fresh Sage leaves - Cut into thin ribbons
16 slices Provolone cheese
3/4 cups shaved Parmesan
Pumpkin Sauce (separate recipe) - Can be made ahead

Remove sausage from skins, break apart and saute in fry pan until cooked.  Remove from pan and set aside. Discard fat.

Heat olive oil in pan. Add onion, generously pepper and add sea salt to taste. Saute 5 minutes. Add mushrooms and continue saute until onions are golden, tender and beginning to caramelize.
Set aside.

Prepare pasta al dente per package instructions.  Lay pasta ribbons on top of wax paper or foil to keep from sticking together. 

In small mixing bowl combine Ricotta and Sage ribbons.

Use 9" X 13" treated baking dish.

Spread 1 cup pumpkin sauce in bottom of baking dish.

Lay 5 strips of pasta in pan, to completely cover bottom.

Cover pasta with cooked sausage.

Cover sausage with ½ + cup of pumpkin sauce.  Top with 6 slices Provolone.

Add second layer of 5 strips pasta.

Cover pasta evenly with onion/mushroom mixture.

Cover with ½ + cup pasta sauce and then final 6 slices of Provolone.

Add third layer of 5 strips pasta.  Cover with Ricotta sage mixture.  Cover this layer with ½+ cup pumpkin sauce.

Add final layer of 5 strips pasta and top with 1 cup pumpkin sauce. Sprinkle with black pepper to taste.

Sprinkle Parmesan evenly over top.

Cover with foil and bake at 375 degrees for 40 minutes.

Remove foil and bake uncovered another 20 minutes.

Allow lasagna to set 20 minutes before cutting so that individual pieces don’t fall apart when served.

Serves 12 - 15 people

Pumpkin Pasta Sauce

2 Tbs. extra-virgin olive oil
2 Tbs. Butter
1 sm. Clove garlic - Smashed flat
1 Lg. yellow onion - finely minced
2 cups white wine
4 Tbs. Fresh sage (Approx. 8 - 10  sage leaves, cut into thin ribbons)
2 cup canned San Marzano tomato
3 cups veggie stock
3 cups canned pumpkin
1& ½  cups carrot puree
2 Tbs. Honey
2 cups heavy cream
1 Tbs. lemon juice
2 Tbs fresh parsley
1 tsp. Rosemary
1 tsp. ground nutmeg
2 Dash’s cinnamon
Coarse sea salt and black pepper

Heat EVOO and butter together in large pot.  Add garlic and onion. Saute 3 to 5 minutes until the onions are tender.  Remove garlic.

Add, sage, and wine to the pan. Reduce wine by half, about 2 minutes.

Add stock, pumpkin and carrot puree’s. Squeeze tomatoes thru your fingers into sauce. Stir.  Bring to bubbling, reduce heat and add cream. Stir.

Add lemon juice, honey and remaining seasonings and spices. Salt & pepper to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Use hand blender to puree sauce to creamy consistency.

Sauce stores well in refrigerator for several days.

Sauce for lasagna large enough for 12 - 15 persons