Pumpkin Lasagna

16 ingredients
19 steps

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
  • 12 teaspoon salt
  • 2 tablespoons olive oil
  • 12 slices bacon, cut crossways into 1/4 inch strips
  • 1 12 cups chopped onions
  • 3 tablespoons snipped fresh sage or 2 teaspoons dried sage, crushed
  • 2 (15 ounce) cans pumpkin
  • 34 cup whole milk or 34 cup half-and-half
  • 1 teaspoon ground black pepper
  • 1 teaspoon cider vinegar
  • 34 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. 1
    Cook noodles according to package directions.
  2. 2
    Drain; set aside.
  3. 3
    In skillet cook mushrooms and 3/4 teaspoon salt in hot olive oil over medium heat until tender and no liquid remains.
  4. 4
    Remove; set aside.
  5. 5
    Add bacon to skillet; cook until crisp.
  6. 6
    Remove; set aside.
  7. 7
    Discard all but 1 tablespoon drippings in skillet.
  8. 8
    Add onion; cook in drippings until tender.
  9. 9
    Add sage; cook 30 seconds.
  10. 10
    Add the pumpkin, milk, pepper, vinegar, and 1 teaspoon salt.
  11. 11
    Heat through.
  12. 12
    In a greased 3-quart oval baking dish spread 1/2 cup pumpkin sauce.
  13. 13
    Cover bottom of dish with 4 noodles, trimming to fit.
  14. 14
    Spread one-third of sauce over noodles.
  15. 15
    Layer with one-third each of mushrooms, bacon, ricotta, mozzarella, and Parmigiano-Reggiano.
  16. 16
    Repeat layers twice.
  17. 17
    Bake, uncovered, in 400 degree F oven for 40 to 45 minutes.
  18. 18
    Let stand for 15 minutes.
  19. 19
    Makes 12 servings.

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