Pumpkin Lasagna with Italian Sausage

Preheat the oven to 350 degrees F. Place a large pot of water onto the stove over high heat and add a generous about of kosher salt (about 1 tbsp). Bring to a boil. Add the lasagna sheets and cook until just al dente according to the package instructions. Drain and lay the noodles flat on a lightly greased baking sheet or a piece of parchment paper so they don’t stick together. 1 lb Lasagna Noodles

Place a Dutch oven onto the stove over medium heat and let the skillet warm for about 5 minutes, until hot but not smoking. Add the diced bacon and cook until browned and crisp, about 5–7 minutes, then add diced onions and continue to cook for about 5 minutes, until softened and slightly golden brown. 6 slices Bacon 1 large Yellow Onion

Add the Italian sausage and cook, breaking it apart with the bottom of a spatula or wooden spoon, until browned and no longer pink, about 5–7 minutes. Stir in the smoked paprika and tomato paste and cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and coats the meat. 1 lb Mild Italian Sausage 1 tsp Smoked Paprika 2 tbsp Tomato Paste

Pour in the red wine and scrape up any browned bits from the bottom of the pan. Simmer for 2–3 minutes, then stir in the crushed tomatoes. Reduce the heat to low and simmer for about 10–15 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from the heat and set aside. Taste and season with salt and pepper as desired. 1/2 cup Red Wine 14 oz Crushed Tomatoes Salt and Pepper

Now make the pumpkin bechamel sauce. Melt the butter in a large saucepan over medium heat. Add the diced garlic, Italian seasoning, chopped sage and thyme, nutmeg, and allspice. Cook for about 1-2 minutes, until fragrant. 4 tbsp Salted Butter 4 cloves Garlic 1 tbsp Italian Seasoning 2 tbsp Fresh Sage 1 tbsp Thyme Leaves 3/4 tsp Nutmeg 1/4 tsp Allspice

Sprinkle in the flour and whisk continuously for about 1–2 minutes. Slowly pour in the whole milk and heavy cream, whisking constantly to keep the sauce smooth. 4 tbsp All Purpose Flour 2 1/2 cups Whole Milk 1 cup Heavy Cream

Continue cooking over medium-low heat for 6-8 minutes, stirring frequently, until the sauce is thick enough to coat the back of a spoon. Stir in the red pepper flakes, Parmesan, black pepper, and kosher salt. Whisk in the pumpkin puree until completely smooth and incorporated. Taste and adjust the seasoning as needed. Remove from the heat. 1 tsp Red Pepper Flakes 1/2 cup Parmesan Cheese 1 tsp Black Pepper 1 tsp Kosher Salt 15 oz Pumpkin Puree

Mix together Mozzarella cheese and Gruyere cheeses in a medium bowl. 16 oz Mozzarella Cheese 8 oz Gruyere Cheese

Spread a thin layer of pumpkin béchamel over the bottom of a 9×13-inch baking dish. Add a layer of lasagna noodles, followed by half of the meat sauce, and a generous sprinkle of cheese. Then add another layer of lasagna noodles, cover with pumpkin bechamel. Another layer of noodles, then add the rest of the meat sauce and a generous sprinkle of cheese. Top with the last layer of lasagna noodles, the remainder of the pumpkin bechamel and then coat with the rest of the cheese.

Place lasagna onto a baking sheet to prevent any overflow from spilling over onto the oven floor. Bake on the middle rack, uncovered for 40 minutes, then broil for 3-4 minutes, until golden and slightly browned on top.