15 oz part-skim ricotta cheese
15 oz pumpkin puree (tastes best if you roast a pumpkin pie pumpkin)
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon nutmeg
½ Tablespoon brown sugar
2 Tablespoons fresh sage (finely chopped)
1 egg (beaten)
6 lasagna noodles (I use whole wheat)
3 large shallots (or 1 yellow onion) chopped
1 zucchini, quartered then sliced
1 yellow squash, quartered then sliced
1 Tablespoon garlic
2-3 cups of shredded cheese (Italian blend or mozzarella)
Butter for greasing pans (or olive oil)
Cook the noodles according to the package, drain, set aside.
Mix together the first 8 ingredients, put in a freezer bag, set aside.
Heat and grease a frying pan. When hot, add the shallots. When shallots become clear, add the zucchini and yellow squash, and garlic. Set aside when fully cooked.
Grease a glass 9x13 pan. Lay down 3 noodles. Cut a corner of the freezer bag and squirt a layer of the pumpkin/ricotta mixture (use half the bag). Spread a layer of the shallots and squash (use half). Sprinkle 1/3 of the cheese over it. Repeat this layering process and top with extra cheese.
Cover with foil and bake at 400 degrees for 20-25 minutes. Remove foil and broil or bake at higher temperature until the top crisps a little bit.
Optional: add Italian sausage, or substitute the vegetables with spinach or something of your choice.