Pumpkin Lasagna for 12 Slices

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté diced onion until translucent (about 5 minutes). Stir in minced garlic and dried sage, cooking for 60 seconds.
2. Stir in the pumpkin puree, salt, and pepper. Simmer on low for 10 minutes to reduce moisture until the mixture is thick.
3. In a medium saucepan, melt butter over medium-low heat. Whisk in flour to create a roux and cook for 2 minutes without browning.
4. Slowly pour in skim milk while whisking constantly. Cook until the sauce thickens enough to coat the back of a spoon, then stir in nutmeg and salt.
5. In a mixing bowl, combine the ricotta cheese, lightly beaten egg, and wilted, squeezed-dry spinach.
6. In a 9x13 inch baking dish, spread a thin layer of white sauce. Layer noodles, pumpkin base, ricotta-spinach mixture, and mozzarella cheese. Repeat layers until all ingredients are used.
7. Top the final layer of noodles with the remaining white sauce, mozzarella, and grated Parmesan cheese.
8. Bake at 375°F (190°C) for 45 minutes until the top is golden brown and bubbling.