Pumpkin Lasagna

Veghead's Note:

From the BHG website.

• Total Time: 1 hrs 40 mins
• Prep Time: 1 hrs
• 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
• ½ teaspoon salt
• 2 tablespoons olive oil
• 12 slices bacon , cut crossways into 1/4 inch strips
• 1 ½ cups chopped onions
• 3 tablespoons snipped fresh sage or 2 teaspoons dried sage , crushed
• 2 (15 ounce) cans pumpkin
• ¾ cup whole milk or ¾ cup half-and-half
• 1 teaspoon ground black pepper
• 1 teaspoon cider vinegar
• ¾ 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.