I made this because it's October and pumpkin belongs in everything! Wait, didn't I say that last week?
Start by dicing your squash, onion, and garlic. Then toss them all together in a pan with a little bit of olive oil, pepper, and salt. Saute those until they get nice and tender and have cooked down quite a bit.
Place the pumpkin puree, half & half, and sage into a bowl.
I apologize about the horrible lighting. I cooked this at a weird time and my normal place to take pictures was ruined by the way the sun was shining in our window. I know you were all concerned.
Mix that together. Set it in the refrigerator while you finish everything else.
Prepare your lasagna noodles.
Once everything is prepped, you're ready to start putting this all together.
Oh, and you'll need a 9x13 baking pan.
Start with a little bit of your pumpkin mixture.
Add some of the sauteed squash with onions and garlic.
Add plenty of ricotta.
Then spread on some more pumpkin. Repeat until you run out of everything (which will be 3 layers).
Top it with lasagna noodles, mozzarella, and parmesan.
Place into an oven preheated to 375°F for 35 minutes covered with foil and another 10 minutes uncovered.
Let it cool a little to make it easier to cut.
Then slice it and serve it up.
Until next time.