Smoked Sausage, Pumpkin, and Collard Greens Lasagna Recipe

Preheat oven to 400 degrees F.

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.

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.

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.

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.

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.