Pumpkin Lasagna

12 lasagna noodles, cooked
16 oz. mushrooms, sliced
1/2 tsp. salt
2 TB. olive oil
12 slices bacon, chopped
2 tsp. sage
1 can (15 oz.) pumpkin
3/4 c. half and half
1 tsp. pepper
1 tsp. cider vinegar
1 tsp. salt
1 carton (15 oz.) ricotta cheese
1 1/2 c. mozarella cheese
1 1/2 c. parmesan cheese

Heat 2 Tb. oil over medium heat. Cook mushrooms, 1/2 tsp. salt and bacon until bacon is cooked through. Remove and set aside. To bacon drippings, add onions and sage. Cook until tender. Add pumpkin, halft and half, pepper, vinegar, and 1 tsp. salt. Heat through. In greased 9x13 pan, layer 4 noodles, pumpkin sauce, mushrooms & bacon mixture, ricotta cheese, parmesan, and mozarella. Repeat layers twice. Bake at 400 degrees for 40-45 minutes. Let stand 15 minutes before serving.