Pumpkin Spinach Lasagna

Ingredients

• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups hot milk
• 1 15-oz can pureed pumpkin
• Salt and freshly cracked black pepper
• Pinch of nutmeg
• 2 Tbsp olive oil
• 1 yellow onion, chopped
• 4 garlic cloves, minced or thinly sliced
• 1/4 teaspoon to 1/2 tsp red pepper flakes, to taste
• 1 pound baby spinach
• 1 box oven-ready/no-boil lasagna noodles (usually 9oz)
• 16 ounces fresh mozzarella, shredded on the large holes of a box grater or torn
• 8 ounces fontina or gruyère cheese, shredded on the large holes of a box grater
• 2 ounces Parmesan cheese, finely grated
• Fried sage leaves, optional (find recipe in blog post)