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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 12 |
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Ingredients:
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) |
Directions:
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.
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