Instructions

1. Preheat the oven to 400 degrees.
2. Melt the butter to a large saucepan.
3. Add the garlic and let cook for 1 minute, then pour in the milk and the cream and whisk. Add the pumpkin puree, parmesan cheese, salt, pepper and sage, then whisk until smooth.
4. Simmer the sauce over low heat for 15 minutes.
5. Heat the 2 tablespoons of olive oil in a large skillet and add the ground turkey to brown. Season with salt, pepper and garlic powder.
6. Once the turkey is browned, add the onion and garlic and cook for 3-4 minutes. Stir in the chopped spinach and transfer to a bowl and let cool. Once the filling has cooled slightly, stir in the ricotta cheese.
7. Place 1 1/2 cups of the pumpkin alfredo sauce on the bottom of a 9″ x 13″ baking dish.
8. Divide the filling evenly between the 12 lasagna sheets that have been cooked and spread out evenly to cover the noodle.
9. Roll up each noodle and place in the baking dish standing up, or lay the roll down, either way will work.
10. Repeat with the other 11 lasagna noodles.
11. Spoon the pumpkin alfredo over the tops of the rolls and cover with the shredded mozzarella cheese.
12. Bake for 30 minutes until bubbling and serve with extra sauce on the side.