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To make the pumpkin filling:
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1. Heat oil and butter in a shallow Dutch oven or cast-iron braiser and fry sage leaves over gentle heat for about 2 minutes.
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2. Add chopped onion and minced garlic to pan and fry very gently for another 10 minutes.
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3. Add pumpkin pieces, turn well in the oniony oil and, after about 5 minutes, add vermouth (or wine), water and diced tomatoes. Simmer, covered, for an hour, stirring occasionally so the pumpkin cooks evenly. Taste for seasoning and leave to cool.
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For the tomato sauce:
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1. 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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1. In a separate bowl beat the goat's cheese and ricotta with the eggs, nutmeg, and salt and pepper to taste.
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2. Preheat the oven to 400u00b0F, slipping in a large cookie sheet as you do.
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3. To assemble the lasagne, begin by putting 2 cups of the cold tomato sauce in the bottom of a roasting pan
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4. 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 don't know that it truly matters). Leave the rest of the tomato sauce aside for the time being.
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5. Layer a third of the pumpkin filling over the lasagne, and dollop on a third of the cheese mixture, with a rubber spatula. Then start again with a layer of lasagne, followed by pumpkin, then the cheese. Repeat once more - lasagne, pumpkin, and the last of the cheese mixture.
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6. Pour the remaining cold tomato sauce over, letting it sink down and be absorbed in the layers.
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7. Slice and chop the mozzarella and dot over the top.
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8. Bake in the oven, on the cookies sheet, for 1 hour. 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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9. Sprinkle the toasted pine nuts over the lasagne, and cut into squares to serve.
