Pumpkin Lasagna

Pumpkin Lasagna
Tis The Season For All Things Pumpkin!
Difficulty: Easy

Ingredients
2 tbsp olive oil 
2 onions, chopped
1 tsp garlic, minced   
2 tsp salt 
1 tsp fresh-ground black pepper 
1 tsp dried sage
1 tsp dried basil
1/2 tsp grated nutmeg 
3 cups canned pumpkin puree (one 28-ounce can) 
1 1/2 cups heavy cream 
1/2 cup ricotta cheese
1 1/2 cups grated Parmesan 
1/2 cup milk 
9 no-boil lasagna noodles (about 6 ounces) 
1 tbsp butter

Directions
Preheat Oven to 400 Degrees F.  In a large nonstick frying pan, heat the oil over medium low heat. Add the onions and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to  high and add  1 tsp salt, 1/2 tsp pepper, 1/2 tsp sage, and 1/4 tsp nutmeg. Cook, stirring, until no liquid remains in the pan, 5 to 10 minutes.  In a medium bowl, mix together 2 cups of the pumpkin, 1/2 cup ricotta cheese, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 tsp salt, 1/2 tsp pepper, 1/2 tsp sage, and 1/4 tsp nutmeg.   Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the onion mixture over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, onions, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagna, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter and sprinkle 1 tsp of dried basil. Cover with aluminum foil and bake for 50 minutes. Uncover and bake until golden, about 10 minutes.
Serves 6