Sausage and Pumpkin Lasagna

Make the tomato sauce: heat oil in a stockpot. Sauté onions until translucent. Add celery and garlic; sauté until tender. Add sausage; cook until browned. Add tomatoes, stock, Italian seasoning, and basil. Season with salt, pepper, and sugar; mix well. Boil then simmer, partially covered, for 30 minutes, stirring occasionally. Once reduced and slightly thick, adjust seasoning.

Make the béchamel sauce: Combine milk, onions, peppercorns, and bay leaf in a saucepan over medium heat. When milk is just about to boil, turn off heat. Let stand for 5 minutes to let the flavors infuse; strain. In another saucepan, melt butter. Add flour; whisk until a smooth paste forms. Slowly add warm milk; whisk continuously until mixture is smooth and thick. Season with salt and white pepper. Remove from heat and place plastic wrap directly on the surface of the sauce.

Melt butter in a frying pan and sauté spinach. Season with nutmeg, salt, and pepper.

Preheat oven to 350°F. Grease a 10 1/2  x 7 1/2 x 3-inch baking dish.

Spread 1/4 of the pumpkin pieces on the bottom of the dish and follow with 1/3 of the tomato sauce. Top with 3 lasagna sheets, cutting 1 sheet in half to fit (do not overlap sheets), 1/3 of the béchamel, half of the spinach, 1/4 of the pumpkin, and 1/3 of the cheese. Repeat layering. Cover with remaining lasagna sheets. Top with remaining béchamel sauce, tomato sauce, and cheese. Bake for 50 to 60 minutes or until pasta is cooked through and cheese is golden and bubbling.

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