This is an adaptation from a recipe by Ann Staheli who prepared the original recipe live on Seattle's KCTS 9 Cooks viewer cooking show. This version can be made with or without meat or dairy and is loaded full of flavor. It is very versatile so you can add jalapenos, chilis, chopped bacon, and many other items to make it your very own signature dish. If you are using dairy free cheese, I recommend "Daiya" brand vegan cheese. It actually will melt without having to use a blow torch!
Ingredients:
1 TBSP olive oil
24 oz. sliced crimini mushrooms
¾ tsp. salt plus 2 tsp. salt
1 lb. ground turkey or chicken sausage
1 ½ cup minced onion
3 TBSP dried sage
Two 15 oz. cans pureed pumpkin (read label-don't use pumpkin pie puree!)
1 cup regular or dairy free milk
½ TBSP pepper
1 TBSP cider vinegar
9-12 gluten free lasagna noodles – cooked
3-4 cups combination of shredded parmesan, mozzarella, cheddar cheese
1. In a large
skillet, sauté mushrooms and ¾ tsp. of salt over medium heat approx. 7-10
minutes. Remove from pan and set aside.
2. In same pan, brown
the sausage until well cooked. Remove from pan and set aside leaving a small
amount of drippings in the pan.
3. In same pan, sauté
onions for approx. 5 minutes, add sage and continue to cook until onions are somewhat
transparent.
4. In a large bowl, mix
pumpkin, milk, 2 tsp. of salt, pepper, and vinegar. Add onion mixture to the
pumpkin. Reserve some of this mixture in a small bowl and set aside for final topping.
5. In a separate bowl, mix sausage and mushrooms together.
6. Spread 1/4 cup
pumpkin mixture over bottom of greased 13 x 9 baking dish and cover with 1 layer of noodles. Spread half of remaining pumpkin mixture over noodles.
Layer with mushroom mixture and sprinkle with cheeses. Repeat layering with noodles, pumpkin, mushroom mixture, and cheeses. Put on one more layer of noodles to top the lasagna and cover with reserved pumpkin. Sprinkle with remaining cheese.
7. Cover and bake at
375F for 25 minutes, then for additional 15-20 minutes uncovered until hot and bubbly. Remove from oven and let stand for 10 minutes before serving.