Roast Pumpkin and Asparagus Lasagna - SippitySup

Ingredients

• 2 pounds pumpkin, peeled and cut into 3/4″ cubes
• ½ cup olive oil
• 4 cloves garlic, halved
• 1 large onion, finely diced
• ½ bunch sage leaves
• ½ bunch thyme leaves
• 1 pinch fresh nutmeg
• salt and pepper to taste
• ½ bunch chives, chopped
• 1 pound ricotta
• 10 dried lasagna sheets
• 1 ½ cup cream
• 12 asaparagus spears, ends trimmed and cut into 1″ pieces
• 2 cups grana padano, grated