1. Prepare the Meat Mixture: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the ground beef or Italian sausage and cook, breaking it up with a spoon, until no longer pink. Drain any excess grease. Stir in the minced garlic and cook for another minute until fragrant.

2. Craft the Pumpkin Alfredo Sauce: In a medium bowl, whisk together the pumpkin puree, refrigerated Alfredo sauce, milk, dried sage, and dried thyme. Season with salt and black pepper to taste. Make sure the sauce is well combined and smooth. This creates the creamy, distinctive flavor base for your lasagna.

3. Cook the Lasagna Noodles: While the meat and sauce are preparing, cook your lasagna noodles according to the package directions until al dente. Drain them well and lay them flat on a clean surface or parchment paper to prevent sticking. This ensures they are tender but still have a slight bite.

4. Assemble the First Layer: Preheat your oven to 375 F (190 C). Spread about 1/2 cup of the pumpkin alfredo sauce on the bottom of a 9×13 inch baking dish. Arrange three cooked lasagna noodles over the sauce, slightly overlapping if necessary.

5. Build the Lasagna Layers: Spread half of the meat mixture over the noodles. Top with about 1/3 of the remaining pumpkin alfredo sauce and then sprinkle with 1/2 cup of mozzarella cheese. Repeat this layering: three more noodles, the remaining meat mixture, another 1/3 of the pumpkin alfredo sauce, and another 1/2 cup of mozzarella cheese.

6. Finish and Bake: Place the final three lasagna noodles on top. Spread the remaining pumpkin alfredo sauce over these noodles, ensuring they are fully covered. Sprinkle generously with the remaining 1 cup of mozzarella cheese and the 1/2 cup of grated Parmesan cheese.

7. Bake to Golden Perfection: Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the cheese is bubbly and lightly golden brown. Let the lasagna rest for 10 minutes before slicing and serving. This resting period helps the layers set, making it easier to cut.

8. Garnish and Serve: Garnish with fresh chopped parsley, if desired, for a touch of freshness and color. Serve warm and enjoy your comforting fall dinner!