Name: Smoked Sausage, Pumpkin, and Collard Greens Lasagna
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Uncooked lasagna noodles - 1 pound; Extra-virgin olive oil, divided - 3 tablespoons; Hillshire Farm® Rope Smoked Sausage, cut in 1/4" cubes - 1 (12 ounce) package; Finely chopped yellow onion - 1 ½ cups; Chopped collard greens - 10 cups; Minced garlic - 2 tablespoons; Kosher salt, divided - 2 ½ teaspoons; Black pepper, divided - 1 teaspoon; Pumpkin Puree - 3 (15 ounce) cans; Heavy cream - ¼ cup; Ground nutmeg - ¼ teaspoon; Cayenne pepper - ⅛ teaspoon; Ricotta cheese - 2 (16 ounce) containers; Eggs, lightly beaten - 2 large; Freshly grated Parmesan cheese, divided - 2 cups; Freshly shredded fontina cheese, divided - 2 cups; Cooking spray - 2 cups

Ingredients for - Smoked Sausage, Pumpkin, and Collard Greens Lasagna

1. Uncooked lasagna noodles 1 pound

2. Extra-virgin olive oil, divided 3 tablespoons

3. Hillshire Farm® Rope Smoked Sausage, cut in 1/4" cubes 1 (12 ounce) package

4. Finely chopped yellow onion 1 ½ cups

5. Chopped collard greens 10 cups

6. Minced garlic 2 tablespoons

7. Kosher salt, divided 2 ½ teaspoons

8. Black pepper, divided 1 teaspoon

9. Pumpkin Puree 3 (15 ounce) cans

10. Heavy cream ¼ cup

11. Ground nutmeg ¼ teaspoon

12. Cayenne pepper ⅛ teaspoon

13. Ricotta cheese 2 (16 ounce) containers

14. Eggs, lightly beaten 2 large

15. Freshly grated Parmesan cheese, divided 2 cups

16. Freshly shredded fontina cheese, divided 2 cups

17. Cooking spray 2 cups

How to cook deliciously - Smoked Sausage, Pumpkin, and Collard Greens Lasagna

1 . Stage

Preheat oven to 400 degrees F.

2 . Stage

Cook lasagna noodles in boiling salted water until just al dente, about 8 minutes. Drain well and transfer noodles to a baking pan. Toss the noodles with 1 tablespoon of the olive oil to prevent them from sticking together.

3 . Stage

Heat remaining 2 tablespoons olive oil in a large skillet over medium-high. Add sausage; cook about 4 minutes, stirring occasionally, until lightly browned. Add onion, reduce heat to medium, and cook 4 minutes, stirring occasionally, until softened. Add collard greens and cook about 8 minutes, stirring frequently, until wilted and liquid has evaporated. Add garlic and cook until fragrant, about 1 minute. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and cool slightly.

4 . Stage

In a medium bowl, stir together 1 teaspoon salt, remaining 1/2 teaspoon pepper, pumpkin puree, heavy cream, nutmeg, and cayenne pepper. In another bowl, stir together remaining 1/2 teaspoon salt, ricotta, eggs, 1 1/2 cups Parmesan, and 1 cup fontina.

5 . Stage

Coat a 9x13-inch (3-quart) broiler-proof baking dish with cooking spray. Spoon 1/2 cup of the pumpkin mixture into the dish; spread in an even layer. Arrange 3 or 4 lasagna noodles over pumpkin mixture, overlapping slightly. Spread 1/2 of the remaining pumpkin mixture over the noodles in an even layer. Top with 1/2 of the sausage mixture and another layer of 3 to 4 noodles. Spread 1/2 of the ricotta mixture over noodles. Repeat layering with noodles, remaining pumpkin mixture, remaining sausage mixture, another layer of noodles, and remaining ricotta mixture.

6 . Stage

Cover lasagna with foil and bake until bubbly around the edges and thoroughly heated in the center, about 50 minutes. Remove from the oven and uncover. Preheat broiler. Sprinkle remaining 1/2 cup Parmesan and remaining 1 cup fontina on top of the lasagna and broil about 4 inches from heat source until browned, about 4 minutes. Let stand 15 minutes before serving.