INGREDIENTS
- 1 container (15 ounces) light ricotta cheese
- 2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
- 1 teaspoon Italian seasoning
- 12 ounces sweet or hot light turkey sausage, casings removed
- 1 container BUITONI Refrigerated Roasted Garlic Marinara Sauce (15 oz.)
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 3/4 cup LIBBY'S 100% Pure Pumpkin
- 8 no-boil lasagna noodles
- 1 1/2 cups (6 ounces) shredded mozzarella cheese, divided
- 1/3 cup hot water
INSTRUCTIONS
PREHEAT oven to 350° F.
COMBINE ricotta cheese, Parmesan cheese and seasoning in medium bowl; mix well.
HEAT large, nonstick skillet over medium-high heat. Add sausage; cook, stirring to break into pieces, until browned. Transfer sausage to paper towel-lined plate to drain.
ADD pumpkin, wine and broth to skillet; cook over medium heat, stirring frequently, until bubbly. Stir in sauce and sausage; heat through.
SPREAD 1 cup sauce mixture over bottom of 11 x 7-inch or 13 x 9-inch baking dish. Top with 4lasagna noodles. Spread 1 cup ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese. Spread 1 cup sauce mixture over mozzarella cheese; top with remaining 4 lasagna noodles,remaining ricotta mixture and remaining sauce mixture. Sprinkle with remaining 1/2 cupmozzarella cheese. Pour water around edges of lasagna. Cover with foil.
BAKE for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.
NOTE: Can substitute BUITONI Refrigerated Marinara Sauce. If this is preferred, add 2 cloves finely chopped garlic when cooking sausage.
COMBINE ricotta cheese, Parmesan cheese and seasoning in medium bowl; mix well.
HEAT large, nonstick skillet over medium-high heat. Add sausage; cook, stirring to break into pieces, until browned. Transfer sausage to paper towel-lined plate to drain.
ADD pumpkin, wine and broth to skillet; cook over medium heat, stirring frequently, until bubbly. Stir in sauce and sausage; heat through.
SPREAD 1 cup sauce mixture over bottom of 11 x 7-inch or 13 x 9-inch baking dish. Top with 4lasagna noodles. Spread 1 cup ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese. Spread 1 cup sauce mixture over mozzarella cheese; top with remaining 4 lasagna noodles,remaining ricotta mixture and remaining sauce mixture. Sprinkle with remaining 1/2 cupmozzarella cheese. Pour water around edges of lasagna. Cover with foil.
BAKE for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.
NOTE: Can substitute BUITONI Refrigerated Marinara Sauce. If this is preferred, add 2 cloves finely chopped garlic when cooking sausage.
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