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In a large heavy skillet, over medium heat, saute onion and garlic in the olive oil until translucent.
Add sausage and cook until brown, breaking it up with a wooden spoon as it cooks.
Add zucchini and cook for 5 more minutes. Set aside.
In a medium pot combine tomato sauce and red wine and bring to a boil over medium-low heat.
Adjust seasoning with kosher salt, freshly ground black pepper, to taste.
Reduce heat to low, cover and let it simmer for 15 minutes, stirring occasionally.
In a large bowl mixing together the ricotta, mozzarella and romano cheeses.
Add eggs, pumpkin puree and salt and pepper, to taste. Mix very well.
Preheat oven to 350 degrees F.
Build your lasagna in a large (9 by 12-inch) baking dish starting with a layer of sauce, a layer of pasta, a layer of half the sausage and a layer of half the filling.
Add another layer of pasta, sauce, the remaining sausage and the filling.
Finish with a layer of pasta and a layer of sauce.
Sprinkle some mozzarella cheese on top and bake for 25 minutes.
Let cool for 15 minutes before serving.