Melt butter in sauce pan on low heat. Add garlic and stir until cooked but not browned, about 1 minute. Stir in pumpkin, sugar, maple syrup, spices, pepper, and salt and let simmer until completely heated.

Shred 10 ounces of mozzarella and stir together with ricotta. Slice remaining 6 ounces of mozzarella and reserve to arrange on top of lasagna.

Smear a thin layer of pumpkin sauce on bottom of 9"x13" baking dish. Lay three sheets of lasagna down in the backing dish, spread 1/5 of ricotta/mozzarella mixture over the lasagna sheets, cover with 1/5 of the pumpkin sauce. Repeat this process four more times to create a total of 5 layers of noodles, cheese, and sauce. Arrange remaining 6 ounces mozzarella cheese on top of final pumpkin sauce layer. Wrap in foil. At this point the lasagna can be baked or stored in the refrigerator overnight.

When ready to bake lasagna, preheat oven to 375 degrees. Cook lasagna covered for 45 minutes. Remove foil and cook for an additional 10-15 minutes, until cheese begins to slightly brown. Let rest for at least 5 minutes before serving. Enjoy!