Pumpkin Lasagne

Yes, you read that right. In hopes of never losing this recipe again (thankfully I've sent it to friends and they can send it back to me), I'm posting it. And want to share with all y'all. I found it one day in a magazine I was reading waiting for a doctor's appointment. It sounds strange, but it's very good, as DNB could attest. And I'm posting it in part because through NaMoPlop I came across a recipe blog, and I'd love to get some recipes from blogs that I read regularly (WNG mentioned a vegetable soup recipe??). Use it as one of your postings in November!

12 dried lasagna noodles
8 oz shitake or porcini mushrooms, stemmed and sliced
8 oz cremini or button mushrooms, sliced
½ tsp salt
2 TB olive oil
12 slices bacon cut crossways into ¼ inch strips
1 ½ c. chopped onion
3 TB snipped fresh sage or 2 tsp dried leaf sage
2 15 oz canned pumpkin
¾ c. whole milk or ½ and ½
1 tsp ground black pepper
1 tsp cider vinegar
¾ tsp salt
1 15 oz carton ricotta cheese
1 lb. Fresh mozzarella, cut into thin slices
6 oz parmesan-reg or Grana Padano finely shredded (1 ½ c)

In skillet cook mushrooms and ¾ tsp 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, sete aside. Discard all but 1 TB drippings. Add onion, cook until tender. Add sage, cook 30 seconds. Add the pumpkin, milk, pepper, vinegar, and 1 tsp salt. Heat through.

In a greased 3q oval baking dish spread ½ c. pumpkin sauce. Cover bottom of dish w/ 4 noodles. Layer with 1/3 each of mushrooms, bacon, ricotta, mozzarella, and parmesan. Repeat layers twice. Bake uncovered in 400 degree oven for 40-45 minutes. Let stand for 15 minutes.