It's still pumpkin season and Pat the Spatula is so excited to share this new Pumpkin Bisque Lasagna recipe with you! Using Trader Joe's pumpkin bisque, this classic recipe has been converted to use all of the flavors of fall which Pat the Spatula thinks is genius! Pat the Spatula hopes you give this recipe a try this season and enjoy!
Cook the ground sweet Italian sausage with the turkey in a pot with 1/4 tsp of sea salt. Once it is browned and fully cooked, add half a jar of the Pumpkin Bisque and fully mix together
Let it bubble a little bit and then turn off the heat
Combine the ricotta, egg, chopped parsley, and the remaining 1/4 of the sea salt. mix until full combined
In a 10.5" x 7.5" casserole dish add a thin layer of pumpkin bisque followed by 1/4 of ricotta mixture
Then, lay 3 no boil lasagna noodles in the dish, followed by another layer of the ricotta mixture. Next, add 1/2 of the meat mixture plus a little extra pumpkin bisque, followed by some shredded parmesan and some mozzarella cheese
Add another layer of noodles, followed by ricotta, the rest of the meat, remaining pumpkin bisque, and then cheeses
Add final layer of noodles, ricotta mixture, parmesan, and mozzarella cheese
Add aluminum foil on top of the dish and cover. Bake for 35 minutes, remove the foil, and then bake for another 10 minutes or until the top is brown and melted. Let it sit for 25 minutes before you cut into it.
Fry sage leaves by adding olive oil to coat the bottom of a pan and adding sage leaves. They will take about 1 minute to crisp up. Then remove from heat and sprinkle with a little salt. Add these on top of the lasagna