2 8 ounce containers of cottage cheese ( You can use Ricotta if you prefer )
1/2 cup Parmesan cheese , shredded
1 1/2 cups Mozzarella cheese, shredded, plus 1/2 cup for sprinkling on top before baking.
1 tablespoon Italian seasoning
1 pound sweet, mild, Italian sausage links, removed from casings
1 small white onion, finely diced
4 cloves garlic, minced
1 8 ounce package Cremini mushrooms, sliced
1 can pumpkin puree
1 tablespoon sugar
1/4 cup dry white wine
1 15 ounce jar store bought or homemade pasta sauce
1 9 ounce box no boil lasagna noodles
In a medium bowl, mix cottage cheese, Parmesan cheese, Italian seasoning and 1 cup of the Mozzarella cheese. Set aside.
In a large pan, crumble sausage and brown. Add onion and cook until tender and translucent. Add garlic and cook for another 2 to 3 minutes. Add mushrooms to mixture and cook until tender. Stir in pumpkin, sugar and wine. Cook over medium heat until bubbling. Reduce heat and simmer for 5 to 6 minutes.
Ladle enough of the pumpkin sausage mixture to well cover the bottom of a 13 x 9-inch baking dish. Place lasagna noddles on top of mixture and top the noodles with half of the cheese mixture. Pour over and spread 1/2 of the pasta sauce. Repeat process again. Sprinkle remaining Mozzarella cheese over top of pasta sauce. Cover with foil and bake for 40 minutes.
Serve with a salad and crusty bread.