Sauté the pumpkin

• Peel the pumpkin and chop it into small cubes.
• Melt butter in a pan with the garlic and add the pumpkin.
• Season with paprika, salt and pepper and stir regularly until tender.

Make the sage butter

• Melt the remaining butter in a small saucepan.
• Add the sage leaves and let them infuse until fragrant.

Prepare the cheese mixture

• Mash the ricotta and feta together in a bowl until soft and combined.
• Season with pepper and paprika.

Layer the lasagna

• Spread a little sage butter in the baking dish.
• Alternate lasagna sheets, pumpkin and cheese mixture.
• Finish with grated cheese on top.

Bake

• Bake until golden and bubbling.
• Let it rest a few minutes before serving.