Pumpkin Lasagna

From the BHG website.

• Ready In: 1 hr 40 mins
• Serves: 12

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.