• 6servings
  • 60minutes
  • 380calories

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Nutrition Info . . .

VitaminsA, B2, B3, B9, B12
MineralsZinc, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (15-ounce) container light ricotta cheese

  2. 2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese

  3. 1 teaspoon Italian seasoning

  4. 12 ounces sweet or hot light turkey sausage, casings removed

  5. 3/4 cup LIBBY'S 100% Pure Pumpkin

  6. 1/2 cup dry white wine

  7. 1/2 cup chicken broth

  8. 1 (15-ounce) container BUITONI Refrigerated Roasted Garlic Marinara Sauce

  9. 8 no-boil lasagna noodles

  10. 1 1/2 cups (6 ounces) shredded mozzarella cheese - divided use

  11. 1/3 cup hot water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C).

  2. Combine ricotta cheese, Parmesan cheese and seasoning in medium bowl; mix well.

  3. 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.

  4. Add pumpkin, wine and broth to skillet; cook over medium heat, stirring frequently, until bubbly. Stir in sauce and sausage; heat through.

  5. Spread 1 cup sauce mixture over bottom of 11 x 7-inch or 13 x 9-inch baking dish. Top with 4 lasagna 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 cup mozzarella cheese. Pour water around edges of lasagna. Cover with foil.

  6. Bake for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.


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