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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-ounces cans  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 lb.  fresh mozzarella cheese, cut into thin slices
• 6 ounces  Parmigiano-Reggiano or Grana Padano cheese, finely shredded (1-1/2 cups)

Description

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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