josef’s Recent Comments

• Click here to view comment in original post

  yep, fry it up

  OK, so I didn't get any feedback here, but I went ahead and pan fried the sausage before adding it in the lasagna.  It turned out really well.  Even if it was a bit overcooked, it wouldn't be too dry because of the other lasagna ingredients.  And if it were undercooked, it would cook a bit more in the lasagna.

  I used plain tomato sauce, but it that part was a bit flat compared with the rest.  I might add a few spices to it next time.  And the Hubbard squash worked well.  Roasted squash at 375 for 45 minutes, then scooped about 15 oz. of flesh out and pureed it.On A recipe for no-boil pumpkin lasagna posted 1 year, 11 months ago 10 Responses

• Click here to view comment in original post

  How to cook the sausage?

  I'm assuming that one should cook the sausage before adding it to this recipe.  If so, how?  Does it need to be fully cooked, or will it finish off in the oven?  Or can one throw it in there raw (I think not, but either way, would be nice to know before risking people's lives...).

  Thanks for the intriguing recipe.  I'll be trying it with a fresh pumpkin from our CSA, or maybe a Hubbard squash, since that is being advocated in the comments.On A recipe for no-boil pumpkin lasagna posted 1 year, 11 months ago 10 Responses