Pumpkin & Mushroom Lasagna

4 c. chopped onions
1 T. olive oil
6 c. chopped portabellos or other mushrooms
1/4 c. chopped fresh sage leaves
1 t. salt, divided
1 c. Marsala, vegetable stock, or combination of both
2 eggs, lightly beaten
3-1/2 c. canned pumpkin (29-oz. can) or pureed cooked or frozen butternut squash
3 c. ricotta cheese
1/4 t. ground black pepper
1/4 t. ground nutmeg
3/4 lb. uncooked lasagna noodles
1-1/2 c. crumbled ricotta salata, divided
1/2 c. grated Pecorino Romano cheese

In a large pot, saute the onions in the oil for 5 minutes. Add the mushrooms and saute for another 5 minutes, until the mushrooms are somewhat wilted. Add the sage, 1/2 t. of the salt, and the Marsala or stock, and simmer on low heat for 5 minutes. Set aside.

In a large bowl, stir together the eggs, pumpkin, ricotta cheese, pepper, nutmeg, and remaining 1/2 t. salt. Set aside.

Preheat the oven to 375 degrees. Lightly oil a 9 x 13-inch baking dish.

Dip out about 1/2 c. of the liquid from the sauteed mushrooms and pout it into the prepared baking dish. cover the bottom with a layer of lasagna noodles arranged close together. Even spread on half of the pumpkin mixture. Spoon on about a third of the sauteed mushrooms and sprinkle with 1/2 c. of the ricotta salata. Add a second layer of noodles followed by the remaining pumpkin mixture, another third of the sauteed mushrooms, and 1/2 c. of the ricotta salata. Finish with a layer of noodles thoroughly moistened by the last third of the sauteed mushrooms. Evenly sprinkle on 1/2 c. of the ricotta salata and top with the grated Pecorino.

Cover and bake for 50 minutes. Uncover and bake for an additional 10 minutes, until the lasagna is bubbly, the noodles are tender, and the top is browned. Remove from the oven and let stand for about 10 minutes before serving.

Serves 8-10.

Adapted from Moosewood Restaurant Celebrates cookbook, p. 124.