Pumpkin Lasagna

Preheat the oven to 350 degrees.

Cut the pumpkin in half and scrape out the seeds.Sprinkle the oil on the flesh of the pumpkin. Place the pumpkin flesh side down on a baking sheet and bake until soft, about 50-60 minutes.

When fork tender, remove the pumpkin from the oven and spoon out the meat into a colander and drain. When drained, mash the pumkin and season with salt, pepper, and pumpkin spice. Set aside.

Bring a large pot of water to a boil and cook the pasta sheets.

Place a saucepan over medium heat and heat the milk and the bay leaf. In a seperate saucepan, melt the butter, then whisk in the flour. Continue whisking until the flour is cooked, and the butter is bubbly and smooth. Discard the bay leaf and whisk the milk into the flour. Allow to cook until thick (should coat the back of a spoon). Add the mashed garlic, nutmeg and 1/2 of the grated cheeses. Adjust salt and pepper seasoning.

Drain the pasta sheets. Spread 1/4 of the cream sauce on the botom of baking dish. Place a layer of pasta sheets on top. Next, spoon 1/2 of the pumpkin spread to cover the pasta sheet. Repeat the steps until all of the pasta and pumpkin has been used.Finish the top of the last pasta sheet with cream sauce, and the remaining grated cheese.

Place in the oven and bake until browned and warmed through, about 40 minutes.