Pumpkin Lasagna: Creamy and Golden

Instructions:

1. Melt the butter in a saucepan over medium heat until bubbling.
2. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste, ensuring it doesn't brown too deeply.
3. Slowly pour in the warmed milk, whisking constantly to avoid lumps until the sauce thickens.
4. Stir in the pumpkin puree, nutmeg, salt, and pepper. Continue stirring until the sauce is silky smooth and a rich orange hue. Remove from heat.
5. In a medium bowl, combine the ricotta, beaten egg, minced garlic, and chopped parsley.
6. Fold in the pre-cooked, squeezed-dry spinach and 1/2 cup of parmesan cheese until evenly distributed.
7. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil.
8. Spread 1/2 cup of pumpkin sauce on the bottom of the dish to prevent sticking.
9. Layer lasagna noodles, ricotta mixture, and pumpkin sauce, repeating until ingredients are used, finishing with a layer of mozzarella and the remaining parmesan.
10. Bake for 45 minutes until the cheese is golden-brown and bubbling.
11. Allow the lasagna to rest for 15 minutes before slicing.