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. Although this version is gluten, wheat, soy, and dairy free, it 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. Just remember, if you are using dairy free cheese, it will not melt very well so don't continue to bake it for 2 hours!
1 TBSP olive oil
24 oz. sliced crimini mushrooms
1 TBSP plus ¾ tsp. salt
1 lb. ground turkey sausage
1 ½ cup chopped onion
3 TBSP dried sage
2 15 oz. cans pureed pumpkin
1 cup almond – rice – or coconut milk
½ TBSP pepper
1 TBSP cider vinegar
9-12 gluten free lasagna noodles – cooked
24 oz. dairy free cheese
1. In a large
skillet, sauté mushrooms and ¾ tsp. of salt over medium heat approx. 7-10
minutes and set aside
2. In same pan, brown
the sausage until well cooked, remove from pan and set aside, leave a small
amount of oil 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, 1 TBSP of salt, pepper, and vinegar. Add onion mixture to the
pumpkin. In a separate bowl, mix sausage and mushrooms together
5. Spread ½ cup
pumpkin mixture over bottom of greased 3 qt. rectangular baking dish, cover
sauce with 1 layer of noodles, spread half of remaining pumpkin over noodles,
layer with mushroom mixture and cheeses, repeat layering leaving just enough
pumpkin sauce to cover the top, sprinkle with cheese
6. Cover and bake at
375F for 25 minutes, then for additional 15-20 minutes uncovered