Pumpkin, Collard Greens, and Smoked Sausage Lasagna

Ingredients

• 1 pound uncooked lasagna noodles
• 3 tablespoons extra-virgin olive oil, divided
• 1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut in 1/4" cubes
• 1 ½ cups finely chopped yellow onion
• 10 cups chopped collard greens
• 2 tablespoons minced garlic
• 2 ½ teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 3 (15 ounce) cans pumpkin puree
• ¼ cup heavy cream
• ¼ teaspoon ground nutmeg
• 2 (16 ounce) containers ricotta cheese
• 2 large eggs, lightly beaten
• 2 cups freshly grated Parmesan cheese, divided
• 2 cups freshly shredded fontina cheese, divided
• Cooking spray

Step 1

Warm your oven to 400°F. While it’s warming up, cook the lasagna noodles in boiling 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, then spread them out in a baking pan.

Step 2

Heat the rest of the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring now and then, until it’s nicely browned, about 4 minutes. Toss in the onion, turn the heat down to medium, and cook until the onion softens, another 4 minutes. Add the collard greens and cook, stirring frequently, until they wilt and most of the liquid evaporates—this should take about 8 minutes. Stir in the garlic and cook just until fragrant, about a minute. Season with salt and pepper, then set the skillet aside to cool a bit.

Step 3

In a medium bowl, mix together the pumpkin puree, heavy cream, nutmeg, cayenne, and half of the salt and pepper. In another bowl, combine the ricotta, eggs, Parmesan, fontina, and the remaining salt and pepper.

Step 4

Grab a 9x13-inch baking dish and give it a quick spray with cooking spray. Start by spreading half a cup of the pumpkin mixture evenly on the bottom. Layer 3 or 4 noodles over that, slightly overlapping, then spread half of the remaining pumpkin mixture on top. Add half the sausage and greens mixture, followed by another layer of noodles and half the ricotta mixture. Repeat these layers one more time, ending with the ricotta on top.

Step 5

Cover the lasagna with foil and bake for about 50 minutes, until it’s bubbly around the edges and heated through. Take off the foil, switch your oven to broil, and sprinkle the remaining Parmesan and fontina over the top. Broil the lasagna about 4 inches from the heat until the cheese is golden and bubbly, around 4 minutes. Let it rest for 15 minutes before slicing and serving.