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Pumpkin Lasagna

Makes: 12 servings

Prep 1 hr Bake 400°F 40 mins Stand 15 mins

Ingredients

12 dried lasagna noodles
8 ounces shiitake or porcini mushrooms, stemmed and sliced
8 ounces cremini or button mushrooms, sliced
3/4 teaspoon kosher salt or 1/2 tsp. salt
2 tablespoons olive oil
12 slices bacon, cut crossways into 1/4 inch strips
1 1/2 cups chopped onion
3 tablespoons snipped fresh sage or 2 tsp. dried leaf sage, crushed
2 15 ounce can pumpkin
3/4 cup whole milk or half-and-half
1 teaspoon ground black pepper
1 teaspoon cider vinegar
1 teaspoon kosher salt or 3/4 tsp. salt
1 15 ounce carton ricotta cheese
1 pound fresh mozzarella cheese, cut into thin slices
6 ounces Parmigiano-Reggiano or Grana Padano 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.

Nutrition Facts (Pumpkin Lasagna)

Servings Per Recipe 12,
cal. (kcal) 435,
Fat, total (g) 25,
chol. (mg) 64,
sat. fat (g) 13,
carb. (g) 27,
Monosaturated fat (g) 7,
Polyunsaturated fat (g) 2,
fiber (g) 3,
sugar (g) 5,
pro. (g) 24,
vit. A (IU) 11224,
vit. C (mg) 4,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 3,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 60,
Cobalamin (Vit. B12) (�g) 1,
sodium (mg) 806,
Potassium (mg) 435,
calcium (mg) 555,
iron (mg) 2,
Percent Daily Values are based on a 2,000 calorie diet

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