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1
Preheat the oven to 350 degrees.
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2
Place the pumpkin puree in a fine sieve over a bowl; set aside to drain while you make the sauce.
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3
Heat 1 tablespoon olive oil in a medium pot over medium heat.
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4
Add the onion and saute until translucent, 6 to 7 minutes.
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5
Add the garlic and cook until fragrant, 2 more minutes.
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6
Add the sausage and cook until brown, breaking it up with a wooden spoon.
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7
Pour in the wine and cook until reduced by half.
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8
Stir in the tomato sauce and herbs and bring to a simmer over medium-low heat.
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9
Season with salt and pepper, cover and reduce the heat to low.
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10
Simmer 15 minutes, stirring occasionally.
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11
Meanwhile, bring a large pot of salted water to a boil.
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12
Add the lasagna noodles and cook as the label directs.
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13
Drain and toss with the remaining 1/2 tablespoon olive oil.
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14
Mix the strained pumpkin puree with the egg in a bowl and season with salt and pepper.
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15
In a separate bowl, mix the ricotta, 1 cup mozzarella and the romano.
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16
Build your lasagna in a 9-by-13-inch baking dish: Start with a layer of sauce, then top with a layer of noodles.
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17
Evenly spread half of the pumpkin filling, then half of the zucchini, over the noodles.
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18
Top with half of the cheese mixture and cover with some of the sauce.
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19
Repeat the layers, finishing with noodles and sauce; sprinkle with the remaining 1 cup mozzarella.
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20
Bake, uncovered, 35 to 40 minutes, or until bubbly.
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21
Let cool 15 minutes before slicing.
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22
Photograph by Ngoc Minh Ngo
