Pumpkin and Sausage Lasagna Recipe

In a bowl, use an electric mixer to beat the mascarpone cheese, pumpkin puree, honey, cumin, ginger, cinnamon, and salt until the mixture is completely smooth. Set this aside.

Swirl a bit of olive oil into a large pan set over medium-high heat. Once the oil is shimmering, add the minced garlic and chopped onions, tossing them until they're coated. Slide in the spicy sausage and sliced mushrooms, breaking up the sausage with a spoon as it cooks. Continue cooking until the sausage is fully browned, which should take about 10 to 12 minutes.

Spoon about 1/4 cup of the pumpkin mascarpone spread onto the bottom of the prepared dish and spread it evenly. Arrange three lasagna noodles over the spread.

Follow with another layer of the pumpkin mascarpone, a handful of fresh spinach, a portion of the cooked sausage and mushroom mixture, and a handful of shredded mozzarella. Continue layering in this order until all of your ingredients are used up.

For the very top layer, scatter the fresh mozzarella pieces over everything, then cover the dish tightly with aluminum foil.