Pumpkin Lasagna

• 12 whole Lasagna Noodles
• 1 whole Yellow Squash
• 1 whole Onion
• 3 cloves Garlic
• 1 Tablespoon Olive Oil
• 3 cups Canned Pumpkin Puree
• 1 cup Half-and-half
• 2 teaspoons Ground Sage
• 2 cups Ricotta Cheese
• 1/2 cups Mozzarella Cheese
• 1/2 cups Parmesan Cheese
• Salt And Pepper, to taste

1. Prepare your lasagna noodles per the directions on the box.
2. When done drain them and set them aside.
3. Preheat oven to 375 degrees F.
4. Dice your squash, onion, and garlic cloves.
5. Combine them into a pan with olive oil and pepper and salt to taste.
6. Saute over medium heat until softened and cooked down.
7. Remove pan from heat.
8. In a bowl, combine the pumpkin, half-and-half, sage, pepper and salt.
9. Mix thoroughly.
10. In a 9x13 baking pan, start by spreading a small amount of the pumpkin mixture on the bottom.
11. Then layer with 3 noodles.
12. Add 1/4 of the sauteed squash, onion and garlic.
13. Layer on 1/4 of the ricotta.
14. Then top with more pumpkin mixture.
15. Keep repeating this for 3 layers.
16. Then top with the final 3 noodles and sprinkle the mozzarella and Parmesan on top.
17. Wrap the top with a sheet of foil.
18. Place into the preheated oven and bake for 35 minutes covered with foil, then bake for another 10 minutes uncovered.
19. Remove it from the oven and allow to cool slightly to avoid making a mess when trying to slice this up into pieces.
20. Enjoy!

lasagna noodles, onion, garlic, olive oil, ground sage, ricotta cheese, mozzarella cheese, parmesan cheese, salt

Taken from tastykitchen.com/recipes/main-courses/pumpkin-lasagna-2/ (may not work)