Preheat oven to 350 degrees. Combine ricotta cheese, parmesan cheese and seasoning in medium bowl, mix well.
Heat a 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 a 9x 13-inch baking dish. Top with 4 lasagna noodles. Spread 1 cup ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese. Pour 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 hot water around edges of lasagna. Cover with foil.
Bake for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.