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  • MONDAY OCTOBER 24 2011 12:03 AM

What’s Cooking In SG’s Kitchen? Ryker Suicide’s Pumpkin Lasagna

What’s Cooking In SG’s Kitchen? Ryker Suicide’s Pumpkin Lasagna

by Ryker Suicide

This is my take on a Robert Irvine recipe. I didn't like his original too much, it did absolutely nothing for me. Tasted like a million other lasagnas I've had before. So I made some changes and the result is this incredible fall dish. So scrumptious!




Ryker Suicide in Perfect Smile

Ingredients:


  • 1 large chopped onion

  • 1 large zuchinni

  • 4-6 cloves of garlic

  • 1 lb of Italian hot turkey sausage casings removed

  • (vegan eggplant sausage also works terrific!!!)
  • 1 cup red wine

  • 1 (28 oz) can of tomato sauce

  • Fresh basil, oregano, and parsley chopped (dried also works) to taste

  • 1 lb ricotta cheese

  • 1 1/2 cups mozzarella, grated

  • 1 cup Parmigiano/Romano blend

  • 2 eggs

  • 2 cups pumpkin puree

  • Kosher salt and fresh ground pepper to taste

  • Chinese five spice (or cinnamon, anise, clove, fennel seed, Sichuan pepper seasonings) to taste (approx. 5 teaspoons)

  • 1 lb lasagna noodles




Preparation:
Sauté onion in olive oil until translucent, add garlic and continue cooking until aromatic (about 30-45 seconds). Then add meat and crumble with wooden spoon as it browns. Add zucchini, cook an additional 5 minutes and then set aside. Season with a bit of five spice (or substitute cinnamon, clove, fennel seed, Sichuan pepper, anise seed, and/or nutmeg).

In a large pot boil salted water and cook lasagna noodles.

In a medium pot combine tomato sauce and wine, bring to a boil then add salt, pepper, and herbs to taste. Set to simmer stirring occasionally.

In a large mixing bowl mix together ricotta, mozzarella, and Parmigiano/Romano cheeses. Add pumpkin puree and eggs and combine well. Season with five spice, and salt/pepper to taste.

Preheat oven to 350 degrees. Once noodles are cooked and drained, start to piece together lasagna as follows: 1 layer of sauce, 1 layer of pasta, then add half of the sausage mixture and half of the cheese mixture. 1 more layer of pasta, 1 more layer of sauce, and the remaining sausage and cheese filling. Top with 1 more layer of pasta and sauce. Sprinkle mozzarella, and the Parmigiano/Romano cheese blend on top.

Bake for about 25-30 minutes until cheese is melted, bubbly and beginning to brown. Allow to cool about 15 minutes before serving so lasagna can set.

Eat and enjoy!


Related Posts:

What’s Cooking In SG’s Kitchen? Mimmi Suicide’s Vegan Chili With Guacamole

What’s Cooking In SG’s Kitchen? Ryker Suicide’s Mahi-Mahi Tacos with Red Cabbage Slaw, Avocado-Tomato Salsa and Pineapple Hot Sauce

 
Comments
seymouria

seymouria

USA
February 2006

OCT 24, 2011 07:18 PM

that sounds awesome

pelelarun

pelelarun

I'm lost
October 2010

OCT 25, 2011 11:26 AM

i just figured out my life

Ryker

Ryker

SUICIDEGIRL

Maryland, USA

OCT 26, 2011 12:22 PM

AMMENDMENT TO THIS RECIPE----1 TSP OF FIVE SPICE FOR THE MEAT MIXTURE

1-2 TSP OF 5 SPICE (TO TASTE) FOR THE CHEESE MIXTURE

there must have been a typo wink my mistake! enjoy!!