Pumpkin Lasagna

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

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix sage, salt, black pepper, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves together in a small bowl to make a spice blend.
3. 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.
4. Combine 2 cups pumpkin puree, 3/4 cup heavy cream, 1/2 cup Parmesan cheese, and remaining spice blend in a bowl.
5. 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.
6. 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.
7. Cover with aluminum foil.
8. Bake in the preheated oven for 20 minutes. Uncover and bake until bubbly, about 15 minutes more.