Pumpkin Lasagna

A twist on the popular Italian main dish. If you like pumpkin, this lasagna recipe may become a new tradition in your home.



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Servings: 12
Prep Time: 1 hr
Related Categories: Lasagna, Mushrooms, Pasta, Pumpkin, Vegetables
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Ingredients
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    12   
    dried lasagna noodles
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    8   ounces 
    shiitake or porcini mushrooms, stemmed and sliced
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    8   ounces 
    cremini or button mushrooms, sliced
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    3/4  teaspoon 
    kosher salt or 1/2 tsp. salt
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    2   tablespoons 
    olive oil
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    12   slices 
    bacon, cut crossways into 1/4 inch strips
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    1 1/2  cups 
    chopped onion
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    3   tablespoons 
    snipped fresh sage or 2 tsp. dried leaf sage, crushed
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    2  15  ounce can 
    pumpkin
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    3/4  cup 
    whole milk or half-and-half
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    1   teaspoon 
    ground black pepper
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    1   teaspoon 
    cider vinegar
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    1   teaspoon 
    kosher salt or 3/4 tsp. salt
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    1  15  ounce carton 
    ricotta cheese
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    1   pound 
    fresh mozzarella cheese, cut into thin slices
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    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 information
Per Serving: 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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