1. Preheat oven to 375°.
2. In a mixing bowl, combine Alfredo sauce, cream and sage leaves; set aside.
3. In another mixing bowl, combine pumpkin, pecorino and syrup; set aside.
4. In a third mixing bowl, combine ricotta, egg, parsley and zest; season generously with salt and pepper.
5. Spray a 9" square baking dish liberally with cooking spray.
6. Lay 1 ½ sheets of pasta in a single layer on the bottom of the prepared baking dish, tearing in half as needed to fit.
7. Top pasta layer evenly with ½ of the pumpkin mixture, followed by ½ of the ricotta mixture and ½ of the provolone slices.
8. Place another single layer of pasta sheets over provolone; layer evenly with ½ of the Alfredo cream and remaining pumpkin mixture.
9. Add another layer of pasta and remaining ricotta mixture; arrange remaining pasta sheets over ricotta.
10. Spread pasta sheets evenly with remaining Alfredo cream; top evenly with remaining provolone slices.
11. Bake in preheated oven until very hot and cheese is dark golden-brown (35-45 min.).
12. Remove from oven; cool in pan for at least 15 min. before slicing.

Tasty Tips:

• To evenly spread the thick, sticky pumpkin and ricotta mixtures without making a mess, drop even spoonfuls over the previous layer; use a fork or the back of a spoon to press down and gently distribute the fillings from edge to edge.
• If your pan won't accommodate all the lasagna noodles in the package, save some for another use.