▢8 sheets of lasagna ▢16 ounces roasted pumpkin (or 1 15-oz can of pumpkin puree) ▢½ cup heavy cream ▢¼ teaspoon nutmeg ▢¼ teaspoon ground cinnamon ▢1 cup basil leaves, roughly chopped ▢2 large eggs ▢3 cups fresh ricotta cheese ▢2 cups mozzarella cheese ▢1 cup Parmesan cheese ▢¼ cup olive oil ▢20 slices of kabocha squash, skin removed, cut into ⅛ inch thickness ▢salt and freshly ground pepper for seasoning ▢¼ cup sage leaves, fried