Pumpkin & Kale Lasagna

Preheat oven to 350 degrees F.

Whisk together pumpkin, eggs, cayenne, and ¼ tsp each of the salt and black pepper. Set this mixture aside.

Bring a large pot of salted water to a boil over high heat. Add 1 Tbsp oil and the lasagna noodles and cook until al dente. Drain and set again.

Using the same pot, add 2 Tbsp oil, garlic, kale, and red pepper flakes. Cook for 2-3 minutes, or until the kale is wilted. Set aside.

In a medium saucepot over medium heat, melt butter and add flour. Cook for 1 minute while continuously whisking. Continue whisking and add milk. Cook 6-8 minutes as the mixture starts to thicken. Remove from heat before adding in sage, nutmeg, and remaining ½ tsp salt and ¼ tsp pepper.

Pour half of the cream sauce in the bottom of a greased baking dish. Add one layer of noodles and half of the pumpkin mixture. Add another layer of noodles, with half of the mozzarella and Parmesan. Add all of the cooked kale, and sprinkle with the couscous. Add another layer of noodles, and spread with the remaining pumpkin mixture. Top with the rest of the mozzarella and the final layer of noodles. Pour the rest of the cream sauce over the top and sprinkle with the rest of the Parmesan. Cover the dish with tin foil and bake at 350 degrees for 30 minutes. Remove the foil and bake for an additional 15 minutes.

Remove and serve.