Here is a new take on Lasagna using pumpkin puree that you can eat while sitting near the front door.
1 medium onion, chopped
4 to 6 garlic cloves, chopped
1 Tbs olive oil
1 lb spicy Italian sausage, casing removed
1 large zucchini, cubed
28 oz can tomato sauce
1 cup red wine
Kosher salt, freshly ground black pepper, to taste
1 tsp oregano
1 tsp dried basil
½ cup fresh flat leaf parsley
1 lb ricotta cheese
1 cup shredded mozzarella cheese
1 cup shredded romano cheese
1½ cups pumpkin puree
1 lb cooked lasagna noodles
In a large heavy skillet, over medium heat, sauté onion and garlic in the olive oil until translucent. Add sausage and cook until brown, breaking it up with a wooden spoon as it cooks. Add zucchini and cook for 5 more minutes. Set aside.
In a medium pot combine tomato sauce and red wine and bring to a boil over medium-low heat. Adjust seasoning with kosher salt, freshly ground black pepper, to taste.
Reduce heat to low, cover and let it simmer for 15 minutes, stirring occasionally.
In a large bowl mixing together the ricotta, mozzarella and romano cheeses. Add eggs, pumpkin puree and salt and pepper, to taste. Mix very well. You might want to add more spices to the filling.
Preheat oven to 350 degrees F.
Build your lasagna in a large (9 by 12-inch) baking dish starting with a layer of sauce, a layer of pasta, a layer of half the sausage and a layer of half the filling. Add another layer of pasta, sauce, the remaining sausage and the filling. Finish with a layer of pasta and a layer of sauce. Sprinkle some mozzarella cheese on top and bake for 25 minutes. Let cool for 15 minutes before serving.