This lasagna is surprisingly delicious and adds a fun twist to typical lasagna…a recipe from the BHG cookbook that would be great for a crowd. James really enjoyed it and said the bacon made all the difference (although I think it would be fine without it). I imagine this would be great with shredded chicken to add more protein. It pairs well with a spinach salad or sauteed kale. Salud!
12 dried lasagna noodles
8 oz. shitake mushrooms, stemmed and sliced
8 oz. cremini or button mushrtooms, sliced
3/4 tsp. salt
2 TBSP olive oil
12 slices bacon, cut crossways into 1/4-inch strips
1 1/2 cups chopped onion
3 TBSP snipped fresh sage (or 2 tsp. dried crushed sage)
2 15-oz. cans pumpkin
3/4 cup milk or half-and-half
1 tsp. ground black pepper
1 tsp. cider vinegar
1 tsp. salt
1 15-oz. carton ricotta cheese
1 lb. fresh mozzarella cheese, cut into thin slices
6 oz. Parmigiano-Reggiano, finely shredded (1 1/2 cups)
Preheat oven to 400°F. Cook noodles according to package directions, drain and set aside.
In skillet cook mushrooms and 3/4 tsp. salt in hot olive oil over medium heat until tender and no liquid remains. Remove and set aside. Add bacon to skillet; cook until crisp. Remove and set aside. Reserve one tablespoon drippings in skillet. Add onion and cook until tender. Add sage, cook 30 seconds. Add pumpkin, milk, pepper, vinegar, and 1 tsp. salt. Heat through.
In greased 3 qt. oval baking dish spread 1/2 cup pumpkin sauce. Cover bottom of dish with 4 noodles, trim to fit. Spread one-third sauce over noodles. Layer with one-third each mushrooms, bacon, ricotta, mozzarella, and Parmigiano-Reggiano. Repeat layers twice. Bake, uncovered, 40-45 minutes. Let stand for 15 minutes.