Pumpkin Lasagna

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.