Pumpkin Lasagna - Restaurant Association of Nova Scotia

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)