❗️GRUB RECIPE: PUMPKIN LASAGNA IN A CAST IRON SKILLET 🔥 Full recipe below’ This skillet really was something special because it infused that beloved pumpkin essence into something that feeds the soul: LASAGNA. The cast iron skillet just added another layer of finesse. 🤌 🥵 This one had such a deep range of savory notes & if you ask me, it’s a true flex of how well pumpkin can work in a variety of dishes. Especially with tomato. Don’t box pumpkin into lattes or sweets... it’s so much more than that. And if you like this, I’ve got a lot more pumpkin coming at ya. Stay tuned! 📌 PUMPKIN LASAGNA RECIPE: 1️⃣ Coat the bottom of a sauce pan with olive oil, heat, add in sliced garlic, onions and shallot. Sauté lightly then add in two heavy tablespoons of tomato paste. Mix until blended and coated. Add in tablespoon of crushed red pepper and garlic powder. Let sauté. 2️⃣ Add in crumbled sausage meat. I used the parsley & cheese from @EMFgourmetItalianmarket. Let it cook into the tomato paste mix. Add in a can of tomato sauce and mix. 3️⃣ Add a cup and a half of pumpkin purée into sauce. Mix until blended over heat. *OPTIONAL: Add in a tiny splash of spiced pumpkin syrup to add sweetness against the acidic tomatoes* 4️⃣ Slowly pour in heavy cream until you reach your desired amount of creaminess. For me that was a half cup. Then add in chiffon cut sage. Stir until we’ll blended. Let it cook on low/medium heat until sauce is thick. Should be between 30-60 minutes. 5️⃣ Boil lasagna sheets until al dente. Drain. Let sit for a bit. Lightly grease a cast iron skillet with olive oil. Layer down lasagna and fill with layers of the tomato-pumpkin sauce, shredded mozzarella and chopped sage. Criss cross lasagna layers & the top layer should have mozzarella + sage. 6️⃣ Bake in oven at 400 degrees for about 45-60 minutes or until cheese is completely melted throughout the lasagna. 7️⃣ Cut into slices, plate and GO IN 🙌 ##recipes#lasagna #recipesoftiktok #italianamerican #thegrubfather #pumpkin #pumpkinseason