▢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