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