LASAGNA ZUCCA

(PUMPKIN LASAGNA)

SERVES 6

INGREDIENTS

½ LB. FRESH MUSHROOMS - SLICED
1 SMALL WHITE OR YELLOW ONION - CHOPPED
½ TSP. SALT
2 TSP. EXTRA VIRGIN OLIVE OIL
1 CAN (15 OZ) SOLID PACK PUMPKIN
½ CUP HEAVY CREAM
1 TSP. DRIED SAGE
DASH OF WHITE PEPPER
9 - 10 LASAGNA NOODLES
1 CUP RICOTTA CHEESE
1 CUP  MOZZARELLA FRESCA
3/4 CUP FRESH SHREDDED PARMESAN


PREPARE LASAGNA PASTA PER PACKAGE DIRECTIONS.
COOK AL DENTE BECAUSE PASTA WILL CONTINUE TO COOK DURING BAKING.

DRAIN AND SET ASIDE AND KEEP SEPARATED

POUR OLIVE OIL INTO A COLD SKILLET
ADD MUSHROOMS, ONION AND SPRINKLE WITH  1/4 TSP OF THE SALT
INTO OLIVE OIL

SAUTE UNTIL TENDER AND SET ASIDE

GENTLY SQUEEZE FRESH MOZZARELLA TO RELEASE EXCESS LIQUID

BREAK MOZZARELLA INTO AN EVEN NUMBER OF SMALL CHUNKS AND SET ASIDE

IN SMALL BOWL STIR PUMPKIN, CREAM, SAGE, PEPPER AND REMAINING  1/4 TSP. SALT UNTIL WELL BLENDED

TREAT AN 11" BY 7" BAKING DISH

EVENLY SPREAD ½ CUP PUMPKIN MIXTURE ONTO BOTTOM OF BAKING DISH

TOP WITH 3 PIECES OF PASTA (OVERLAPPING IS OKAY)

SPREAD ½ CUP PUMPKIN MIXTURE ON TOP OF AND TO EDGES OF PASTA


TOP THE PUMPKIN EVENLY

WITH A LAYER OF  ½ THE MUSHROOM SAUCE, ½ CUP RICOTTA, ½ CUP MOZZARELLA AND 1/4 CUP PARMESAN

REPEAT LAYERS

TOP WITH REMAINING PASTA AND PUMPKIN MIXTURE

COVER AND BAKE AT 375 DEGREES FOR 45 MINUTES

UNCOVER AND SPRINKLE WITH REMAINING PARMESAN

RETURN TO OVEN AND BAKE 10 MINUTES LONGER OR UNTIL PARMESAN IS MELTED

LET LASAGNA STAND FOR 10 MINUTES BEFORE CUTTING