Preheat the oven to 400˚F. Lightly spray a 9x13-inch baking pan with nonstick cooking spray.

Bring a large pot of salted water to a boil. Cook lasagna noodles for 5 to 6 minutes, then drain. Place the noodles flat on a couple baking sheets that have been sprayed with nonstick spray. This will keep the noodles from sticking and make it a LOT easier to assemble. You can also use no-cook lasagna noodles, but I don’t love them personally.

In a medium skillet, heat oil for the pumpkin layer over medium-high heat. Add sausage and onion, cooking and stirring occasionally, until the sausage is browned, about 5 minutes. Drain out any excess liquid, place in a medium bowl, and let cool for a couple of minutes.

Add the remaining pumpkin layer ingredients to the bowl with sausage and onion. Set aside.
Stir together all the ingredients for a ricotta mixture in a medium bowl until combined. Set aside.

To assemble lasagna, spread 1 ½ cups of pumpkin mixture on the bottom of the prepared baking pan. Place 4 noodles vertically and 1 at the top horizontally. Spread over half of the ricotta mixture on top of the noodles, then top with 3/4 cup shredded mozzarella.

Top with 1 1/2 cups of the pumpkin mixture, then sprinkle with 1/2 cup parmesan cheese.

Repeat layers of noodles, remaining ricotta mixture, and 3/4 cup shredded mozzarella. Top with remaining pumpkin and 1/2 cup parmesan cheese. Sprinkle with remaining 1 1/2 cups shredded mozzarella cheese. If you plan to freeze, stop here and refer to freezer notes below!

Cover with Reynolds Wrap® Heavy Duty Foil. Bake for 25 minutes, then remove foil and bake for another 15 to 20 minutes, until cheese is browned lightly on top. Garnish with more grated parmesan cheese and fresh thyme leaves. Cool 15 minutes before cutting and serving.