Pumpkin and Goat Cheese Lasagna

In a medium saucepan over low heat, melt the butter.

Stirring continuously with a wire whisk, sprinkle in the flour; continue cooking, stirring constantly for 5 minutes.

Whisking briskly, slowly pour in the milk. Stir in the goat cheese, salt, and pinch of nutmeg.

Bring to a gentle simmer and continue cooking, stirring frequently, until thick and creamy, about 10 minutes. Remove from the heat and set aside.

In a large mixing bowl, combine the pumpkin puree, thyme, sage, nutmeg, ½ cup breadcrumbs, mascarpone, ¼ cup parmesan, brown sugar, goat cheese, salt, and pepper. Stir with a wooden spoon until thoroughly combined.

Preheat the oven to 400 degrees F. Lightly coat the inside of a baking casserole with nonstick cooking spray.

Spread a third of the pumpkin mixture on the bottom of the pan. Cover with a layer of lasagna noodles, placed lengthwise side by side.

Spread another third of the filling over the noodles, and top with ¾ cup of bechamel. Top with another layer of pasta, the remaining filling, and another ¾ cup of bechamel. Cover with a final layer of noodles and all the remaining bechamel.

Evenly sprinkle with ½ cup each of breadcrumbs and parmesan. Spray a sheet of aluminum foil with nonstick spray and place it sprayed side down over the lasagna pan, folding the edges over.

Bake until the lasagna is heated through and bubbling, about 40 minutes.

Remove the foil and bake until the topping is golden brown, about 10 minutes.

Remove the casserole from the oven and let the lasagna settle for 10 minutes.

Garnish with sage and serve hot. Enjoy!