Pumpkin Lasagna

Directions

1. Set your oven to 375°F. In a large saucepan over medium heat, melt the stick of butter. Toss in the chopped onion and minced garlic, stirring now and then until they become fragrant and tender, roughly 7 minutes. Pour in the cider vinegar and continue stirring for about 4 minutes until it mostly cooks off. Mix in the dried sage, then add all three cans of pumpkin puree, the maple syrup, and grated nutmeg, seasoning with salt and pepper. Keep stirring until everything is heated through, about 5 minutes.
2. In a medium bowl, combine the beaten egg, ricotta, 2 cups of shredded Fontina, and 2 cups of shredded mozzarella, stirring until uniform.
3. Lightly coat a 13x9-inch baking dish with cooking spray. Spread a thin layer of the pumpkin mixture across the bottom. Arrange about a quarter of the no-boil lasagna noodles over it. Spoon one-third of the cheese mixture on top, followed by one-third of the remaining pumpkin mixture, then another layer of noodles and another third of cheese. Repeat this layering once more, finishing with the last of the pumpkin mixture and a final layer of noodles. Sprinkle the remaining 1 cup each of Fontina and mozzarella over the top.
4. Cover the dish tightly with foil and bake for 35 minutes. Take off the foil and raise the oven temperature to 400°F. Continue baking, uncovered, until the cheese on top is bubbly and melted, about 20 minutes more. Let the lasagna rest for 5 minutes before serving to allow it to set.