Pumpkin and Sausage Lasagna

• 1 (15 ounce) can pumpkin puree
• 1 (12 ounce) can diced tomatoes
• 1 lb turkey sausage
• 14 lb kale, hard stems removed, chopped and steamed in microwave
• 3 green onions, chopped
• 12 teaspoon salt
• 14 teaspoon pepper
• 14 teaspoon ground thyme
• 15 ounces ricotta cheese
• 2 eggs
• 1 lb lasagna noodle, uncooked
• 8 ounces mozzarella cheese

1. Preheat oven to 400*.
2. Brown sausage and drain.
3. Mix pumpkin, tomatoes, sausage, kale, onions, salt, pepper and thyme.
4. Mix together ricotta cheese and eggs.
5. Spread a few spoonfuls of pumpkin sauce into the bottom of a 9x13 casserole dish.
6. Lay 3 uncooked lasagna noodles lengthwise in dish.
7. Spread the cheese mix on the noodles.
8. Then spoon pumpkin sauce on top.
9. Sprinkle with mozzarella cheese.
10. Continue building 4 layers.
11. Save some mozzarella for the end.
12. Cover with foil and bake for 1 hour.
13. Remove foil and sprinkle with remaining mozzarella.
14. Bake an additional 5 minutes to melt cheese.
15. Remove from oven and let set 5-10 minutes before serving.

pumpkin puree, tomatoes, turkey sausage, kale, green onions, salt, pepper, ground thyme, ricotta cheese, eggs, lasagna noodle, mozzarella cheese

Taken from www.food.com/recipe/pumpkin-and-sausage-lasagna-488188 (may not work)