Bonaire Talk: Sausage and Pumpkin Lasagna

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Food and Wine: Sausage and Pumpkin Lasagna Bonaire Talk: Food and Wine: PASTA AND STARCHES: Sausage and Pumpkin Lasagna

By I'll always be BOOM here! (BonaireTalk Deity - Post #12429) on Monday, November 16, 2009 - 11:56 am:

From Rachel Ray

Note: the group that I plan to make this for doesn't eat pork so I used chicken sweet italian sausage from Whole Foods. The substitution worked well. I chopped the sausages up and browned them.

Sausage Pumpkin Lasagna

By Jim Mc -- But you can all me Jacques (Extraordinary BonaireTalker - Post #2471) on Monday, November 16, 2009 - 11:59 am:

Looks great. Howz bout a nice Sauvignon Blanc with that?

By Jerry (BonaireTalk Deity - Post #22919) on Monday, November 16, 2009 - 12:43 pm:

I would go with a Viognier, it is a full-bodied, exotically flavoured white wine with sweet, aromatic floral and fruit aromas and flavours of ripe, juicy apricots, tropical fruit, honey and hints of spice.

Serve chilled, not cold.

By Debbie B. ~ Jersey Gal(*) (BonaireTalk Deity - Post #11170) on Monday, November 16, 2009 - 4:45 pm:

Yummy! Thanks, Tara.

By bill a.k.a.Mr. Bill...(*) (BonaireTalk Deity - Post #11538) on Monday, November 16, 2009 - 4:48 pm:

YUMM! Gave the link to Chef! :-)

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