Pumpkin and Sausage Lasagna

Serves 6-8

Ingredients:

Directions:

1. Brown Italian Sausage and Onions over medium high heat, breaking apart sausage as it cooks. When almost completely browned, add the mushrooms to the pan and cook about 4 to 5 minutes, until browned. Drain any remaining oil. Stir in garlic and a pinch of crushed red pepper and cook about 2 minutes. Stir in the canned pumpkin, half and half, salt, and pepper. Remove from heat; set aside.
2. In a medium bowl, combine ricotta, 1 cup Parmesan, spinach or kale, eggs, fresh sage, garlic powder, salt, pepper, and nutmeg. Stir to combine; set aside.
3. Preheat oven to 400 F. Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Spoon about a cup of sauce into the dish, spreading it to cover the bottom. Make a layer of lasagna noodles over the sauce, then begin layering first with the ricotta mixture, then the sauce, then the mozzarella. Continue layering with the remaining pasta, ricotta, and sauce, finishing with mozzarella on top. Sprinkle with Parmesan. Tap the pan on the counter to force out any air bubbles. Bake 35 minutes. Let rest 15 minutes so it will settle and cut easily.