Pumpkin & Mushroom Lasagna

INGREDIENTS

4 cups

chopped onions

1 tbsp

olive oil

6 cups

chopped portabellos or other mushrooms

1/4 cup

chopped fresh sage leaves

1 tsp

salt

1 cup

marsala, vegetable stock or a combination

eggs, lightly beaten

3 1/2 cups

canned pumpkin (29-ounce can)*

3 cups

ricotta cheese

1/4 tsp

ground black pepper

1/4 tsp

ground nutmeg

3/4 lb

uncooked lasagna noodles

1 1/2 cups

crumbled ricotta salata

1/2 cup

grated pecorino romano cheese

Or use puréed cooked or frozen butternut squash. Two butternut squash will yield about 3½ cups puréed squash.