Pumpkin Lasagna

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 12
• 12 dried lasagna noodles
• 8 ounces shiitake mushrooms or 8 ounces porcini mushrooms, stemmed and sliced
• 8 ounces cremini mushrooms or 8 ounces button mushrooms, sliced
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 12 slices bacon, cut crossways into 1/4 inch strips
• 1 1/2 cups chopped onions
• 3 tablespoons snipped fresh sage or 2 teaspoons dried sage, crushed
• 2 (15 ounce) cans pumpkin
• 3/4 cup whole milk or 3/4 cup half-and-half
• 1 teaspoon ground black pepper
• 1 teaspoon cider vinegar
• 3/4 teaspoon salt
• 1 (15 ounce) carton ricotta cheese
• 1 lb fresh mozzarella cheese, cut into thin slices
• 6 ounces parmigiano-reggiano cheese, finely shredded (1-1/2 cups)

Recipe

• 1 cook noodles according to package directions. drain; set aside. in skillet cook mushrooms and 3/4 teaspoon salt in hot olive oil over medium heat until tender and no liquid remains. remove; set aside. add bacon to skillet; cook until crisp. remove; set aside. discard all but 1 tablespoon drippings in skillet. add onion; cook in drippings until tender. add sage; cook 30 seconds. add the pumpkin, milk, pepper, vinegar, and 1 teaspoon salt. heat through.
• 2 in a greased 3-quart oval baking dish spread 1/2 cup pumpkin sauce. cover bottom of dish with 4 noodles, trimming to fit. spread one-third of sauce over noodles. layer with one-third each of mushrooms, bacon, ricotta, mozzarella, and parmigiano-reggiano. repeat layers twice. bake, uncovered, in 400 degree f oven for 40 to 45 minutes. let stand for 15 minutes. makes 12 servings.