Melt butter in a skillet over medium heat.

To the skillet, add onions and sprinkle with salt. Stir.

Also include the garlic, mushrooms, and sage. Sauté until everything is caramelized and soft.

Meanwhile, dry off your lasagna noodles, and place one layer of them into the bottom of an oven-safe dish.

Smear some of the ricotta over the noodles, then evenly spread out a handful of pumpkin chunks.

Add some of the mozzarella and the blue cheese. Top it off with a good layer of the onion mixture.

Repeat these steps until you have four layers.

When constructing the last layer, use the last of the ingredients. Start with the ricotta, then add the pumpkin chunks, and the onion mixture. Top with remaining cheeses.

Bake for 40-45 minutes until cheese is bubbly and golden brown.

Cut and serve!