Pumpkin Lasagna Recipe #333893
From the BHG website.
by Veghead
1¾ hours | 1 hour prep
SERVES 12
- 12 dried lasagna noodles
- 8 ounces shiitake mushrooms or porcini mushrooms, stemmed and sliced
- 8 ounces cremini mushrooms or 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, crushed or 2 teaspoons dried sage, crushed
- 2 (15 ounce) cans pumpkin
- 3/4 cup whole milk or 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)
- 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.
- 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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5 stars