Pumpkin Lasagna

• 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)

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

lasagna noodles, shiitake mushrooms, cremini mushrooms, salt, olive oil, bacon, onions, fresh sage, pumpkin, milk, ground black pepper, cider vinegar, salt, ricotta cheese, mozzarella cheese, cheese

Taken from www.food.com/recipe/pumpkin-lasagna-333893 (may not work)