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.