Pumpkin Lasagna
A hearty and robust alternative to beef lasagna, this Pumpkin Lasagna recipe gets a meaty
flavor from shiitake mushrooms flavored with sage and liberally sprinkled with cheese.
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)
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.
Source: Better Homes & Gardens
flavor from shiitake mushrooms flavored with sage and liberally sprinkled with cheese.
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)
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.
Source: Better Homes & Gardens
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