Step 1

Preheat oven to 375°F. Combine 1 cup mozzarella, ricotta, pumpkin, Parmesan, 1 tablespoon sage and egg in medium bowl until well-blended.

Step 2

Spread 1 cup of ricotta mixture onto bottom of shallow 13x9” baking dish coated with olive oil cooking spray. Arrange 3 ZENB Lasagna sheets in dish, allowing small gap between each noodle and sides of dish. Top with 1/3 of ricotta mixture, 1/3 of goat cheese and 3 sheets. Repeat layers. Top with remaining sheets, goat cheese and mozzarella. Cover tightly with foil coated with olive oil cooking spray.

Step 3

Bake 50-55 minutes, until a knife goes through the center of the lasagna easily. Let stand 10 minutes. Top with remaining sage and walnuts before slicing and serving.