Pumpkin Lasagna - cooking recipe

Ingredients

1 tablespoon minced fresh sage, divided
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 tablespoons olive oil
1 1/2 pounds sliced baby bella mushrooms
1 large onion, diced
2 cloves garlic, minced
3 cups pumpkin puree, divided
1 1/2 cups heavy whipping cream, divided
1 1/2 cups grated Parmesan cheese
cooking spray
12 lasagna noodles
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 dash ground nutmeg
1 dash ground cloves
2 tablespoons butter, cut in small pieces

Preparation

Preheat oven to 400 degrees F (200 degrees C).
Mix sage, salt, black pepper, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves together in a small bowl to make a spice blend.
Heat olive oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, and 1/2 of the spice blend; cook and stir until mushrooms are tender and all moisture has evaporated, about 5 minutes.
Combine 2 cups pumpkin puree, 3/4 cup heavy cream, 1/2 cup Parmesan cheese, and remaining spice blend in a bowl.
Grease a 9x13-inch baking pan with cooking spray. Arrange 4 lasagna noodles in the bottom so they slightly overlap. Cover with 1/2 of the pumpkin mixture and 1/2 of the mushroom mixture. Dot with 1/2 cup ricotta; sprinkle 1/2 cup mozzarella cheese on top. Repeat layers once more. Place remaining 4 noodles on top.
Combine remaining 1 cup pumpkin puree, remaining 3/4 cup heavy cream, 1 dash nutmeg, and 1 dash cloves. Spread on top of noodles. Sprinkle remaining 1 cup Parmesan cheese on top. Dot with butter. Cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Uncover and bake until bubbly, about 15 minutes more.