1/2 large sweet onion, chopped
Extra virgin olive oil
freshly ground black pepper
1 lb. hot Italian turkey sausage
1/2 tsp crushed red pepper
1/2 tsp fennel seed
2 cups fresh pumpkin or butternut squash puree (mine had been previously frozen,but not canned because it doesn't have enough moisture)
1/4 tsp cinnamon
1 small can tomato paste
splash of white wine (optional)
1 bunch swiss chard, chopped into ribbons
1 package fresh lasagne pasta sheets
1 lb. grated mozzarella cheese
1 quart low fat milk
2 tbsp butter
2 tbsp flour
dash of nutmeg
In the following recipe I salted and peppered most layers of the recipe individually to taste. Add as much or as little as you personally like but taste as you go. Sausage and cheese can be very salty and varies by brand.
- In a large skillet heat approximately one to two tsp of olive oil. Add the onion and cook until translucent.
- Remove casings and add sausage to skillet. Break down with wooden spoon. Add crushed red pepper and fennel seed. Cook through.
- Add pumpkin or squash puree and cinnamon. Heat through and add tomato paste to sauce. Add a splash of white wine and cook approximately 10 minutes until every is combined.
- Add swiss chard to the sauce and stir/heat until completely combined and chard is wilted.
- Add approximately 1/2 cup of low-fat milk to the sausage sauce. Mix to combine and keep heat low while you make the bechamel sauce.
- In a medium saucepan melt butter.
- Add flour whisking or stirring to combine to make a roux. Make sure to fully cook the flour.
- Add the remaining milk a little at a time to make a white sauce. Season with salt, pepper, and a dash of nutmeg.
- In 9x13 casserole dish coat the bottom with a few drops of olive oil.
- Spread a thin layer of sauce on the bottom of the dish. Layer in order pasta sheets (cutting to fit) sauce, bechamel, and mozzarella cheese. Sprinkle with parmesan cheese if desired for serving.