Pumpkin Kale Lasagna

Ingredients

• 2 cans (15 ounces each) 100% pure pumpkin puree
• 2 eggs
• 1/4 teaspoon cayenne
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 16 ounces lasagna noodles
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 1/2 large bunch of kale (stems removed), leaves coarsely chopped
• 1/2 teaspoon red pepper flakes
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 1 tablespoon finely chopped fresh sage
• Pinch of ground nutmeg
• Nonstick cooking spray
• 1/4 cup dry, uncooked couscous
• 10 ounces mozzarella cheese slices
• 1/2 cup grated Parmesan cheese
• 1 package (12 ounces) fully cooked chicken & apple sausage links, sliced crosswise into 1/4-inch pieces (optional)
• Chopped fresh parsley, for garnish (optional)

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