In a large heavy skillet, over medium heat, saute onion
and garlic in the olive oil until translucent. Add sausage and cook until brown, breaking it up with a wooden spoon as it cooks. Add zucchini
and cook for 5 more minutes. Set aside.
In a medium pot combine tomato sauce
and red wine
and bring to a boil over medium-low heat. Adjust seasoning with kosher salt, freshly ground black pepper, to taste. If desired, add more spices to your liking. (I usually add dry oregano
, and parsley
). Reduce heat to low, cover and let it simmer
for 15 minutes, stirring occasionally.
In a large bowl mixing together the ricotta, mozzarella and romano cheeses. Add eggs
, pumpkin puree and salt and pepper, to taste. Mix very well. You might want to add more spices
to the filling. (You can add a pinch of cinnamon
and it gave it a different flavor.)
Preheat oven to 350 degrees F.
Build your lasagna
in a large (9 by 12-inch) baking dish
starting with a layer of sauce, a layer of pasta, a layer of half the sausage and a layer of half the filling. Add another layer of pasta, sauce, the remaining sausage and the filling. Finish with a layer of pasta
and a layer of sauce. Sprinkle some mozzarella cheese on top and bake for 25 minutes. Let cool for 15 minutes before serving.