1 cup pumpkin, diced
2 sheets dry lasagna
1 tsp. olive oil
¼ cup frozen, drained spinach
½ cup organic, low sodium chicken stock
Dash of pepper
1 sage leaf, finely chopped (optional)

Bring a small pot of water to a rolling boil. Add lasagna noodles and cook for 10 minutes.

Saute pumpkin with olive oil on medium heat until pumpkin is softened and beginning to brown. Add spinach, chicken stock, sage, and pepper. Simmer for 20 minutes or until squash is fork tender.

Place cooked lasagna noodles and pumpkin mixture in food processor and blend until smooth. Add boiled chicken stock for more creaminess or rice cereal for more density.