Pumpkin, Kale and Sausage Lasagna

daringgourmet.com

Larry Dean Jackson

1 pound bulk/ground Italian sausage

3 cups diced sugar pumpkin (sugar pumpkin is a little firmer and has more flavor), about ¼ inch cubes

1 large yellow onion, chopped

2 cloves garlic, minced

1 large bunch kale, washed, drained, and chopped, hard stalks discarded (about 8 cups loosely packed)

2 (24 oz) jars Barilla Tuscan Herb Sauce or other quality tomato/pasta sauce

2 tablespoons pine nuts

1 teaspoon crushed fennel seeds

¼ teaspoon ground sage

2 teaspoons salt

¼ teaspoon freshly ground black pepper

½ teaspoon sugar

16 ounce container small curd cottage cheese

1 egg

½ teaspoon salt

2 tablespoons chopped fresh parsley

¾ pound shredded mozzarella cheese

¾ pound shredded provolone cheese

½ cup grated Parmesan cheese

12 Barilla lasagna noodles or other quality lasagna, prepared al dente according to package instructions

Directions at daringgourmet.com

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