Pumpkin Lasagna

Ingredients for sauce:

10 sage leaves

1 stick of butter

2 cups of heavy whipping cream

1 teaspoon of ground nutmeg

1 teaspoon of salt

1 teaspoon of pepper

1 cup of grated Parmesan cheese

Ingredients for filling:

2 pounds of fresh Ricotta

3 cups of shredded Fontina cheese

1/2 cup of chopped fresh parsley

1 box of frozen chopped spinach (well drained)

2 eggs

1 teaspoon each of salt and pepper

1 cup of grated Parmesan cheese

1-2 boxes of No bake Lasagna sheets

Directions:

Melt butter in saute pan, add sage leaves.  Whisk in pumpkin, cream, nutmeg, salt and pepper.  Heat until smooth, turn off and remove from stove.  Add grated cheese and blend.  set aside.

In a large bowl mix ricotta cheese, 1 cup of Fontina cheese, spinach, parsley, grated cheese eggs and salt and pepper.  

Spray a 9 by 13 baking dish.

For the bottom layer pour 1 cup of sauce and spread evenly.

Top with 3 sheets of Lasagna

Pour 1 cup of sauce and 3/4 cup of filling mixture, top with Fontina cheese.  Repeat layers 2 more times

For the final layer top with 3 sheets, pour sauce and top with shredded Fontina cheese.

Cover and bake at 375 degrees for 40 minutes, uncover and bake an additional 5 minutes.

Let rest for 30 minutes before slicing,  serve with additional sauce!