This autumn lasagna was inspired at the Portland Farmer’s Market amid the baskets of pumpkins and squash and the piles of kale. Since the air is cooler, I naturally gravitate towards rich food, and this certainly is that. Layers of kale, italian sausage, sugar-pie pumpkin béchamel, herbed-ricotta, and fresh mozzarella marry perfectly between lasagna noodles. The béchamel base is that of the one-and-only Julia Child with some pureed cooked pumpkin and nutmeg added for depth.