Weyerbacher

Pumpkin Ale Lasagna

As always, our special thanks go to Chef M. Hamilton for creating this amazing dish!

Pair with a Weyerbacher Imparial Pumpkin Ale, AutumnFest, Old Heathen, Tiny or any of our stronger anniversary beer like Thirteen, Fifteen or  Sixteen!

Be on the lookout for additional fall recipes to be posted soon!

CHEERS!

 

 

 

 

 

 

 

Pumpkin Ale Lasagna

Meat and Squash Ragu

 

1          t           Olive Oil

12        oz        Pork Sausage, no casing

1          ea         Medium Onion, minced

4          ea         Garlic Cloves, minced

2          c          Butternut Squash, peeled and rough diced

6          oz        Pumpkin Ale

8          oz        Chicken Stock

1          t           Fresh Thyme, chopped

½         c          Good Quality Parmesan Cheese, grated

To Taste          Salt and Pepper

 

Method

 

  1. Brown the sausage in olive oil over medium high, then add the onion and garlic.
  2. Reduce heat to medium, season with salt and pepper, and cook until the onions are soft.
  3. Add the squash and Pumpkin Ale and reduce by half.
  4. Add the stock and thyme and allow simmering until the squash has cooked into the sauce, making it thick.
  5. Finish with cheese and adjust seasoning.  Set Aside

 

Ricotta Mixture

 

15        oz        Good Quality Ricotta

3          ea         Large Eggs

3          oz        Fontina Cheese, Shredded

1          oz        Parmesan Cheese

To Taste          Salt and Pepper

 

Method

 

  1. Mix all ingredients until well combined

 

Lasagna Assembly

 

Meat Ragu

Ricotta Mixture

1 box of Whole Wheat Lasagna Noodles

3 ounces Fontina Cheese

 

Method

 

  1. Layer 1/4 of the meat ragu in the bottom of the pan.
  2. Then, add lasagna sheets to cover the ragu layer.  Add half of the ricotta mixture, then add the pasta.
  3. Repeat with half of the remaining ragu, then pasta sheets to cover.
  4. Again, spread half of the ricotta mixture, then use pasta sheets to cover, and finally add the last half of the ragu.
  5. Sprinkle the top of the lasagna with fontina, and bake at 325 until cheese is brown and lasagna has set.
  6. After it’s taken out of the oven, let it rest for 15 minutes.  Then, cut and serve!

 

 

posted by Bill Bragg in Recipes and have Comment (1)

One Response to “Pumpkin Ale Lasagna”

  1. avatar Jason says:

    We tried this recipe last weekend. Super tasty and highly recommended!! The squash add a nice sweetness and texture, and of course the pumpkin ale adds great flavor! Awesome!

Place your comment

Please fill your data and comment below.
Name
Email
Website
Your comment
*