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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Pasta Vegetables Holiday Event Vegetarian Lasagna Dietary One Dish Meal Thanksgiving Halloween Pasta Rice And Grains Squash 4 Hours Or Less

Pumpkin And Mushroom Lasagna

I am such a sucker for sweet and savory combinations--this lasagna pretty much does me in.

Steps

In a large pot , saut the onions in the oil for five minutes.
Add the mushrooms and saut for another five minutes , until the mushrooms are somewhat wilted.
Add the sage , 1 / 2 teaspoons of salt , and the wine or stock and simmer on low heat for five minutes.
Set aside.
In a large bowl , stir together the eggs , pumpkin , ricotta cheese , pepper , nutmeg and remaining salt.
Set aside.
Preheat the oven to 375f lightly grease a 9x13-inch baking dish.
Dip out about 1 / 2 cup of the liquid from the sauted mushrooms and pour it into the prepared baking dish.
Cover the bottom with a layer of lasagna noodles arranged close together.
Evenly spread on half of the pumpkin mixture.
Spoon on about a third of the sauted mushrooms and sprinkle with 1 / 2 cup of ricotta salata.
Add a second layer of noodles followed by the remaining pumpkin mixture , another third of the sauted mushrooms , and 1 / 2 cup of ricotta salata.
Finish with a third layer of noodles thoroughly moistened by the.

Ingredients

onions, olive oil, mushrooms, fresh sage leaf, salt, marsala wine, eggs, pumpkin, ricotta cheese, ground black pepper, ground nutmeg, lasagna noodle, ricotta salata, pecorino romano cheese