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| So. Much. Cheese. P.S. this is a terrible picture. |
1 tsp olive oil
3 hot Italian sausages, casing removed
1/2 lb extra lean ground beef
1/2 onion, minced
3 cloves garlic, minced
2 tbsp flour
2 cups cream (18%)
1/2 cup canned pumpkin
3/4 cup canned diced tomatoes, drained
1/2 tsp salt
1/8 tsp ground cloves
1/4 tsp ground sage
9 oven ready lasagna noodles
2 cups mozarella cheese, shredded
1/2 cup emmentaler cheese, shredded
Heat the oil in the bottom of a large pot over medium heat. Add the sausage and ground beef and break it up a bit with a wooden spoon - you don't want any big chunks. When it's about 1/2 way cooked add in the garlic and onion. When the meat is fully browned do not drain the fat! Gross, I know, but you'll need it to thicken your cream sauce. Sprinkle the flour evenly over the whole pot and stir until it disapears into the fat. Now you can add your cream. Mix it in and bring to a boil to start thickening it a little. Once it boils you can reduce the heat to low and add the pumpkin, tomatoes, salt, cloves and sage. Taste it and adjust the seasoning to your taste.
Now to constuct the lasagna - first ladle some of the cream sauce into the bottom on the lasagna pan. Top this layer with 3 of your oven ready noodles. Top the noodles with a thicker layer of sauce and a 1/2 of the mozarella cheese. Repeat - noodles, sauce, cheese, noodles sauce cheese. The top layer of cheese should be your emmentaler. Cover the whole delicious thing with tin foil and bake at 425 for 45 minutes. Remove the foil and bake for another 15 minutes. Remove from the oven, blot some of the grease that will have inevitably settled on the top and let the whole thing cool for 15 minutes before serving - this will keep it from falling apart. So creamy. So indulgent. So not diet food. Go easy on this one, kids!
In other news, it appears Fall has...fallen. It's freezing out. Even poor Roxie needed a scarf.
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| So cute. |
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