Pumpkin Lasagna for 12 Servings

Instructions:

1. Melt 2 tbsp butter in a saucepan over medium heat. Add minced garlic and chopped sage, sautéing for 2 minutes until the sage smells nutty and fragrant.
2. Stir in the pumpkin puree, nutmeg, salt, and pepper. Simmer on low for 8–10 minutes, stirring frequently, until the mixture thickens and looks jammy. Set aside.
3. In a clean saucepan, melt 4 tbsp butter over medium heat. Whisk in the flour and cook for 1–2 minutes to remove the raw flour taste.
4. Slowly pour in warmed milk, whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon.
5. Stir in 1/2 cup Parmesan cheese and 1/4 tsp salt; remove from heat.
6. In a medium bowl, combine the ricotta cheese, beaten egg, squeezed-dry spinach, and the remaining 1/2 cup of Parmesan. Stir until well combined.
7. Assemble the lasagna by layering the pumpkin base, lasagna noodles, ricotta mixture, white sauce, and mozzarella cheese. Repeat layers until all ingredients are used, finishing with a generous topping of mozzarella.
8. Cover with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes, then uncover and bake for an additional 20 minutes until the cheese is golden and bubbly.