12 sage leaves

2 tbsp olive oil

Lasagna noodles

For the pumpkin sauce 

1 cup pumpkin puree

2 cups whole milk

2 tbsp all-purpose flour

2 tbsp unsalted butter

6 tbsp grated parmesan

1/4 tsp ground nutmeg

1 tsp salt

For the lasagna filling 

8 oz. ground Italian sausage

4 oz. gruyere-white cheddar mix

3 cloves of minced garlic

1/4 diced onion

2 cups sliced mushrooms

3 cups spinach

1/2 tsp salt

A pinch of red pepper flakes


  • Preheat the oven to 350 ° F.
  • Boil a saucepan. Place the lasagna and leave it for 15 minutes.
  • Take the lasagna noodles out of the water and put them in a saucepan ( make sure that they are not stacked on top of each other ). Pour water into the saucepan.
  • For making the pumpkin sauce, melt the butter in a medium saucepan. Add flour and stir. Add milk and grated parmesan and mix. Stir occasionally for an additional 10 minutes over medium heat until the sauce thickens and cover it with the lid.
  • Add the pumpkin puree and ground nutmeg. Cook for another five minutes. 
  • To make the filling, put the Italian sausage in the pan over medium heat. Break the sausage into small pieces. Cook until golden brown.
  • Add the onion and garlic to the browned sausage. Cook until translucent.
  • Now, add red pepper flakes and sliced mushrooms. Cook for another 3-5 minutes until mushrooms are tender. Add spinach and salt and stir.
  • Place three lasagna bowls side by side in the pan. Place half of the filling on top of the dough, distribute the filling evenly over the entire length of the dough. Grate 1/3 of the cheese.
  • Pour the stuffing over the pumpkin. Add another layer of lasagna noodles. Pour the rest of the stuffing on top, add a little more pumpkin sauce and grate 1/3 of the cheese.
  • Add the last layer of lasagna noodles and pour the pumpkin sauce over the top. Make sure the sauce is evenly poured over the edges to keep them from drying out. Grate the remaining cheese on the third layer.
  • Bake lasagna for 30 minutes covered with aluminum foil.
  • Remove the foil and bake, uncovered, for an additional 15 to 20 minutes until the cheese has melted and the top is golden brown.

Once the lasagna is ready to serve, garnish with fresh sage leaves.