Pumpkin, Sausage, Spinach and Sage Lasagna

I’m not going to lie. I am pretty proud of this recipe. Not only did my dinner guests oooh and ahhh over it, my boyfriend and I both loved it for lunch for leftovers. Plus, although it can seem complicated to say “make a bechamel sauce”, it’s really not too hard. Plus, with the no-bake noodles these days, it really saves a step!

Ingredients:

• For Pumpkin Bechamel sauce:
• 3 tbsp butter, unsalted
• 3 tbsp flour
• 2 1/2 cup milk
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp nutmeg
• 1 cup pumpkin puree
• For the Filling:
• 1 lb. ground pork sausage, cooked and crumbled
• 2 cups spinach, strained (fresh/cooked or frozen/defrosted/strained)
• 8 oz. ricotta cheese
• 1 large egg
• 1/4 tsp dried sage or 1 tsp. freshly minced sage
• 1/4 tsp salt
• 3 cup mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• For Lasagna:
• 6-8 no-boil lasagna noodles (I prefer…