Pumpkin Sausage Lasagna

1 container (15 ounces) light ricotta cheese

2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese

1 teaspoon Italian seasoning

12 ounces sweet or hot light turkey sausage , casings removed

3/4 cup LIBBY'S® 100% Pure Pumpkin

1/2 cup dry white wine

1/2 cup chicken broth

1 container (15 ounces) BUITONI Refrigerated Roasted Garlic Marinara Sauce

8 no-boil lasagna noodles

1 1/2 cups (6 ounces) shredded mozzarella cheese , divided

1/3 cup hot water

PREHEAT oven to 350° F.

COMBINE ricotta cheese, Parmesan cheese and seasoning in medium bowl; mix well.

HEAT large, nonstick skillet over medium-high heat. Add sausage; cook, stirring to break into pieces, until browned. Transfer sausage to paper towel-lined plate to drain.

ADD pumpkin, wine and broth to skillet; cook over medium heat, stirring frequently, until bubbly. Stir in sauce and sausage; heat through.

SPREAD 1 cup sauce mixture over bottom of 11 x 7-inch or 13 x 9-inch baking dish. Top with 4 lasagna noodles. Spread 1 cup ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese. Spread 1 cup sauce mixture over mozzarella cheese; top with remaining 4 lasagna noodles, remaining ricotta mixture and remaining sauce mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Pour water around edges of lasagna. Cover with foil.

BAKE for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.

NOTE: Can substitute BUITONI Refrigerated Marinara Sauce. If this is preferred, add 2 cloves finely chopped garlic when cooking sausage.