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1
In a large heavy skillet, over medium heat, saute onion and garlic in the olive oil until translucent.
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2
Add sausage and cook until brown, breaking it up with a wooden spoon as it cooks.
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3
Add zucchini and cook for 5 more minutes.
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4
Set aside.
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5
In a medium pot combine tomato sauce and red wine and bring to a boil over medium-low heat.
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6
Adjust seasoning with kosher salt, freshly ground black pepper, to taste.
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7
If desired, add more spices to your liking.
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8
(I usually add dry oregano, basil, and parsley).
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9
Reduce heat to low, cover and let it simmer for 15 minutes, stirring occasionally.
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10
In a large bowl mixing together the ricotta, mozzarella and romano cheeses.
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11
Add eggs, pumpkin puree and salt and pepper, to taste.
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12
Mix very well.
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13
You might want to add more spices to the filling.
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14
(You can add a pinch of cinnamon and it gave it a different flavor.)
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15
Preheat oven to 350 degrees F.
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16
Build your lasagna in a large (9 by 12-inch) baking dish starting with a layer of sauce, a layer of pasta, a layer of half the sausage and a layer of half the filling.
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17
Add another layer of pasta, sauce, the remaining sausage and the filling.
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18
Finish with a layer of pasta and a layer of sauce.
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19
Sprinkle some mozzarella cheese on top and bake for 25 minutes.
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20
Let cool for 15 minutes before serving.
