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To make the pumpkin filling:
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Heat the oil and butter in a shallow Dutch oven or cast-iron braiser and fry the sage leaves over a gentle heat for about 2 minutes.
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Add the chopped onion and minced garlic to the pan and fry very gently for another 10 minutes or so.
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Add the pumpkin pieces, turn well in the oniony oil and, after about 5 minutes, add the vermouth (or wine), the water and diced tomatoes.
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Simmer, covered, for an hour, stirring occasionally so the pumpkin cooks evenly.
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Taste for seasoning I tend to add quite a bit of salt here and leave to cool.
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For the tomato sauce:
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Simply pour the tomato sauce and water into a large jug or bowl, and stir in the sugar, salt and pepper, whisking it all together.
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To make up the cheese layer:
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In a separate bowl beat the goats cheese and ricotta with the eggs, nutmeg, and salt and pepper to taste.
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Preheat the oven to 400F, slipping in a large cookie sheet as you do.
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To assemble the lasagne, begin by putting 2 cups of the cold tomato sauce in the bottom of a roasting pan (measuring approx.
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14 x 10 x 2 1/2 inches).
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Then layer with a third of the lasagne sheets, overlapping them well (Italians do it with the pan horizontal but the pasta vertical, if that makes sense, but I dont know that it truly matters...).
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Leave the rest of the tomato sauce aside for the time being.
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Layer a third of the pumpkin filling over the lasagne, and dollop on a third of the cheese mixture, coaxing with a rubber spatula.
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It wont cover completely; think more of spreading blobs about.
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Then start again with a layer of lasagne, followed by pumpkin, then the cheese.
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Repeat once more lasagne, pumpkin, and the last of the cheese mixture.
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Pour the remaining cold tomato sauce over, letting it sink down and be absorbed in the layers.
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Slice and chop the mozzarella and dot over the top.
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Bake in the oven, on the cookies sheet, for 1 hour.
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Once baked, take it out of the oven and let it stand for 15-30 minutes to make cutting and serving easier.
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(I love when its stood for an hour or so, too.)
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As you cut and slice, you will notice a shallow tomatoey cheesey pool at the bottom of the pan; bread dunked into this is gorgeous.
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Sprinkle the toasted pine nuts over the lasagne, and cut into squares to serve.
