Pumpkin Lasagna

first_img Sharing is caring! Share Share 45 Views   no discussions Sharecenter_img Food & DiningLifestyle Pumpkin Lasagna by: – October 22, 2011 Pumpkin LasagnaMake this twist on the popular Italian classic for a festive autumn meal. With savory ingredients like shiitake mushrooms, pumpkin, fresh sage, and mozzarella cheese, this lasagna is sure to please the entire family. Pair it with some buttery, crunchy garlic bread for a satisfying and delicious dinner.Ingredients:12 dried lasagna noodles8 ounces shiitake or porcini mushrooms, stemmed and sliced8 ounces cremini or button mushrooms, sliced3/4 teaspoon kosher salt or 1/2 tsp. salt2 tablespoons olive oil12 slices bacon, cut crossways into 1/4 inch strips1-1/2 cups chopped onion3 tablespoons snipped fresh sage or 2 tsp. dried leaf sage, crushed2 15-ounces cans pumpkin3/4 cup whole milk or half-and-half1 teaspoon ground black pepper1 teaspoon cider vinegar1 teaspoon kosher salt or 3/4 tsp. salt1 15-ounce carton ricotta cheese1 lb. fresh mozzarella cheese, cut into thin slices6 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.Recipe source: Better Homes and Gardens Tweetlast_img

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