Ingredients:

  • 1 large butternut squash (approx. 3 lbs), peeled and cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, smashed
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1/4 tsp ground nutmeg
  • 1/2 cup grated Parmesan cheese (for sauce)
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup fresh sage, finely chopped
  • 2 cups shredded mozzarella, divided
  • 1/2 cup freshly grated Parmesan cheese (for ricotta mixture)
  • 12 no-boil lasagna noodles

Instructions:

  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes and smashed garlic with olive oil, salt, and pepper on a large rimmed baking sheet. Roast for 25 minutes until edges are caramelized and tender.
  2. Once done, remove the garlic cloves and roughly mash about half of the squash with a fork, leaving the rest in cubes for texture.
  3. In a medium saucepan over medium heat, melt the butter. Whisk in flour and cook for 2 minutes until it smells nutty and looks like wet sand. Gradually whisk in warmed milk until smooth. Simmer for 5 minutes until thickened, then stir in nutmeg and 1/2 cup Parmesan cheese.
  4. In a medium bowl, combine the ricotta cheese, beaten egg, chopped sage, and 1/2 cup of Parmesan cheese. Mix until well combined.
  5. To assemble, spread a thin layer of béchamel sauce in the bottom of a 9x13 inch baking dish. Add a layer of 3 noodles, followed by 1/3 of the ricotta mixture, then 1/3 of the roasted squash. Drizzle with Béchamel and sprinkle with 1/2 cup of mozzarella.
  6. Repeat layers twice more. For the final top layer, add the last 3 noodles, the remaining Béchamel, and the rest of the mozzarella.
  7. Bake at 375°F (190°C) for 40 minutes until the cheese is bubbling and golden brown. Let rest for 10 minutes before slicing.