Harpold's Pumpkin Lasagna

1 large can pumpkin
1 medium onion, thinly sliced
1 garlic clove, minced
2-4 c assorted mushrooms
2 T butter
2 T sage, freshly chopped or 2 tsp dry
1/2 tsp salt
1/2 tsp pepper
1 package lasagna noodles cooked (or no-boil kind, uncooked)
1/2 c grated parmesan cheese
3 C grated mozzarella
1 c sour cream
2 T chives, freshly chopped
Toasted pine nuts

1. Saute onion, mushroom, garlic in butter until golden brown. Stir in sage.
2. Spread a thin shmear of pumpkin on bottom of greased lasagna pan. Stir in salt and pepper.
3. Layer lasagna noodles, pumpkin, mozzarella, and mushroom mixture, reserving about 1/2 c mozzarella for top layer.
4. Spread top layer of mozzarella with sour cream and sprinkle with parmesan and chives.
5. Bake in preheated 350 oven for 35-40 minutes. Garnish with pine nuts before serving.