This hearty lasagna combines smoky sausage, sweet pumpkin, and nutritious collard greens for a comforting twist on a classic favorite. It's perfect for cozy dinners when you want something warm and delicious with a unique flavor.
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Start by heating your oven to 400°F. Boil the lasagna noodles in salted water until they’re just tender, about 8 minutes. Drain them well and toss with a tablespoon of olive oil to keep them from sticking together, then spread them out in a baking pan.
Next, heat the remaining olive oil in a large skillet over medium-high heat. Add the smoked sausage and cook it for about 4 minutes until it starts to brown. Toss in the onion, turn the heat down to medium, and cook until the onion softens, around 4 minutes. Stir in the collard greens and cook for about 8 minutes, stirring often, until they’re wilted and most of the liquid has evaporated. Add the garlic and cook just until fragrant, about a minute. Season everything with salt and pepper, then take the pan off the heat and let it cool a bit.
In a medium bowl, mix together the pumpkin puree, heavy cream, nutmeg, cayenne, and a little salt and pepper. In another bowl, combine the ricotta, eggs, Parmesan, fontina, and the rest of the salt and pepper.
Grease a 9x13-inch baking dish with cooking spray. Spread half a cup of the pumpkin mixture on the bottom. Lay down 3 or 4 noodles, overlapping slightly, then spread half of the remaining pumpkin mixture over them. Add half of the sausage mixture, then another layer of noodles. Spread half of the ricotta mixture on top. Repeat these layers one more time: noodles, pumpkin mixture, sausage mixture, noodles, and finish with the ricotta mixture.
Cover the dish with foil and bake for about 50 minutes, until it’s bubbly around the edges and heated through. Take off the foil, preheat your broiler, then sprinkle the remaining Parmesan and fontina over the top. Pop it under the broiler about 4 inches from the heat for roughly 4 minutes, until the cheese is golden and bubbly. Let the lasagna sit for 15 minutes before serving to let everything set.
- Make sure to cook the sausage thoroughly before layering to develop rich flavor.
- Use fresh collard greens and remove the tough stems for a better texture.
- Let the lasagna rest for 10-15 minutes after baking to help it set and make serving easier.
This dish combines smoky sausage with the subtle sweetness of pumpkin and the hearty texture of collard greens. It’s a comforting and unique twist on a classic favorite that brings warmth and bold flavors to the table.
Serve with a simple green salad dressed in lemon vinaigrette to balance the richness. A crusty loaf of bread makes a great side to soak up any extra sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the layers intact. You can also freeze portions for up to 2 months—thaw overnight before reheating.
