1 Tbsp. butter
1 Tbsp. olive oil
1 large onion, thinly sliced
2 lbs. fresh pumpkin, chopped (seeds and fibers removed) (about 4 cups)
1 Tbsp. oregano
1 tsp. salt
pepper to taste
1 pound hot Italian sausage
2 clove garlic, minced

Heat the butter and oil in a large saute pan or skillet over medium heat. Add the onion, pumpkin, oregano, pepper, and salt and cook for about 10 minutes. Add the sausage and cook until it loses its color. Stir in the garlic. Set aside.

6 Tbsp. butter
6 Tbsp. flour
5 cups whole milk
½ tsp. salt
¼ tsp. white pepper
¼ tsp. nutmeg

Melt the butter in a large, heavy bottomed saucepan over medium heat. Add the flour. Cook for 1 minute, until bubbly. Whisk in the milk and cook, stirring, until mixture thickens and bubbles, about 5 minutes. Add the salt, pepper, and nutmeg, and set aside.

3 cups grated mozzarella cheese (~12 oz) (fresh is better)
1 ½ cups grated Parmesan cheese (~5 oz) (aged is better, used 24 month)

Combine the 2 cheeses in a medium bowl.

9oz. pkg. of oven ready/ no boil lasagna noodles
12-15 thin slices of La Quercia Rossa Berkshire Prosciutto

Assemble the lasagna.

Spray a 9x13 inch baking pan (or 2 smaller pans) with nonstick cooking spray. Ladle ¾ cup of sauce on bottom of pan and top with 4 noodles. Pour another ¾ cup of sauce over the noodles, then 1/3 of the pumpkin filling, then 1 cup of the cheese mixture, add a layer of La Quercia Rossa Berkshire Prosciutto. Repeat – sauce, pumpkin filling, cheese, prosciutto 2 x. Top with remaining noodles, pour the rest of the sauce on top and sprinkle the remaining cheese. The lasagna should look soupy. Spray a sheet of aluminum foil with nonstick spray and cover the top of the pan, with the oiled side facing down.

Bake for 45 minutes at 375. Uncover and bake an additional 10 -15 minutes. Let sit for 15 minutes before serving.

Modified from Pumpkin A Super Food for All 12 Months of the Year by DeeDee Stovel