1. Prepare pasta as directed. Combine the one cup of grated Romano or Parmesan cheese with the grated mozzarella. Set aside.

For the Ricotta Cheese Mixture:

1. Place the garlic cloves, in their skin, in a small cast iron frying pan and let the garlic skins get slightly golden. Let cool and remove from the skin.
2. Place the ricotta in a strainer and press with the back of a large spoon.
3. Place the strained ricotta and pumpkin in a large bowl.
4. Remove the garlic from its skin, roughly chop, and add to the ricotta mixture.
5. Add one cup of shredded mozzarella and one cup of either Parmesan or Romano cheese to the mixture.
6. Add all of the seasonings, sugar and orange zest and mix.
7. Add the eggs and mix again. Set aside.

For the sauce:

1. Heat a large cast iron frying pan.
2. Place the sliced onion, sliced tomatoes and garlic in a dry pan.
3. Sprinkle the salt and sugar over the veggies and let the onions get a slight golden and the tomatoes softened. Add the olive oil and the seasonings and turn the heat off. Set aside.

Assembly:

1. Preheat Oven 325 degrees F.
2. Rub the lasagna pan with olive oil.
3. Line the bottom of the lasagna pan with the cooked noodles followed by the ricotta mixture, then followed by the tomato sauce, and the mozzarella cheese mixture. Repeat this process using up all of the noodles.
4. Finish the pan with a drizzle of olive oil and more grated cheese.
5. Bake for 35 - 40 minutes.
6. Let the lasagna rest for 12 – 15 minutes before slicing. Serve & enjoy!