This post has been compensated by Premio. As always, all opinions are mine alone.
I’ve got three little words. …Pumpkin. Alfredo. Lasagna. Okay, maybe they’re BIG words. The point is though, they go great together. I’ve had this thought in my head for a while now, so when I got my hands on Premio Sweet Italian Chicken Sausage I knew exactly what I was going to do with it!
This pumpkin Alfredo lasagna is not your average lasagna. It’s layer upon layer of noodle, pumpkin puree, cheese, spices, Alfredo, spinach more cheese, and YES Premio Sweet Italian Chicken Sausage.
Premio Sweet Italian Chicken Sausage is a great way to lighten up any meal. With 60% less fat than USDA data for pork and beef sausage, which is perfect for us more health-conscious folk. Plus, I love that it’s made fresh with no fillers, preservatives, MSG or gluten!And for those worried about food allergies, you'll be pleased to hear that it's also dairy-free, soy-free and nut-free.
Premio has other sausages too, such as their Sweet Italian Sausage, Hot Italian Sausage, Fresh Chorizo, Italian Chicken Sausage with Cheese & Garlic, and Hot & Spicy Italian Chicken Sausage. I can’t wait to use the Hot & Spicy Chicken Sausage next!
This makes a dense FULL lasagna. It’s stacked high, proud, and full of all the flavors you know and love about Fall. My favorite thing about this lasagna though is that you can make it ahead and bake it when you’re ready to enjoy - making it perfect for upcoming holidays and visitors.
I prefer to make this lasagna with my Guiltless Cauliflower Alfredo Sauce since it lowers the calorie count even more and is still every bit as delicious (and maybe even more so!)
TheSkinnyFork.com A lightened up spin on lasagna, made with alfredo, pumpkin, cheese, spinach, and Premio Sweet Italian Chicken Sausage! Prep Time: 15 Minutes • Cook Time: 1 Hour
Servings: 15 • Serving Size: 1 Slice • Calories: 456 • Fat: 28 g • Saturated Fat: 13 g • Carb: 26 g • Fiber: 3 g • Protein: 26 g • Sugar: 4 g • Sodium: 1,008 mg
• 24 Oz. Premio Sweet Italian Chicken Sausage
• 16 Oz. Alfredo Sauce
• 28 Oz. Pumpkin Puree
• 1 Tsp. Pumpkin Pie Spice
• 1 Tbsp. Brown Sugar/Stevia Blend
• 32 Oz. Reduced Fat Ricotta Cheese
• 1/2 Tsp. Sea Salt
• 1/2 Tsp. Garlic Powder
• 1/2 Tsp. Dried Oregano
• 1/2 Tsp. Dried Basil
• 20 Oz. Frozen Chopped Spinach, Thawed & Squeezed
• 16 Oz. Shredded Mozzarella
• 12 Oven-Ready Lasagna Noodles
Preheat the oven to 375 degrees F. and lightly coat the inside of a 13x9“ baking dish with non-stick cooking spray; set aside.
In a large skillet, brown the chicken sausage until done and cooked through completely; set aside.
In a medium bowl, mix together 1 C. of the alfredo sauce with the 28 Oz. pumpkin puree, 1 Tsp. pumpkin pie spice, and 1 Tbsp. brown sugar/stevia blend; set aside.
In another bowl, mix together the 32 Oz. ricotta, 1/2 Tsp. salt, 1/2 Tsp. garlic powder, 1/2 Tsp. oregano, and 1/2 Tsp. basil; set aside as well.
Spread about 1 C. of the pumpkin mixture into the bottom of the prepared baking dish.
Layer three of the lasagna noodles in over the pumpkin and start to layer.
Spread 1/3 of the ricotta over the noodles, followed by 1/3 of the pumpkin mixture, 1/3 of the Alfredo, 1/3 of the spinach, 1/3 of the mozzarella, and 1/3 of the cooked sausage.
Layer three more noodles and repeat this process 2 more times until your lasagna is complete.
Cover with foil and place the dish into the oven for 45 minutes.
After the 45 minutes, remove the foil and continue to bake for another 15 minutes.
Once done, remove from the oven and cut evenly into 15 pieces.
Serve warm and enjoy right away.
Nutritional Claims: Sugar Conscious • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free