Smoked Sausage, Pumpkin, and Collard Greens Lasagna

Hillshire Farm® smoked sausage meets creamy pumpkin and collard greens in the ultimate comfort food dish, lasagna.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 50 mins
• Calories: 573 Calories

Ingredients

• 2 tablespoons minced garlic
• 2 large eggs, lightly beaten
• cooking spray
• 3 tablespoons extra-virgin olive oil, divided
• 1 pound uncooked lasagna noodles
• 10 cups chopped collard greens
• 1 teaspoon black pepper, divided
• 3 (15 ounce) cans pumpkin puree
• 2 (16 ounce) containers ricotta cheese
• 2 cups freshly grated Parmesan cheese, divided
• 2 cups freshly shredded fontina cheese, divided
• 0.25 cup heavy cream
• 0.125 teaspoon cayenne pepper
• 0.25 teaspoon ground nutmeg
• 2.5 teaspoons kosher salt, divided
• 1.5 cups finely chopped yellow onion
• 1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut in 1/4" cubes

Recipe Instructions

Step 1

Preheat oven to 400 degrees F.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.