Roasted Butternut Squash Lasagna

Butternut squash is one of those winter veggies that most people shy away from because they are not sure how to prepare it or they think they might not like the flavor. Well, let me say this, this squash is loaded with a crisp, sweet, and refreshing flavor that will make anybody fall in love with it.
 
Thanksgiving is all about using the fall bounty, and squash is just right for this holiday because it represents the vegetables that orginated in America. The ones the Native Americans shared with our ancestors. This Thanksgiving  make this dish and watch everybody come back for seconds! Or just make it for lunch...screw those hungry guests.

                  
Ingredients:
Filling

• 1 2 lb. butternut squash, peeled, seeded and diced
• 2 Tbsp.Extra Virgin Olive Oil
• 3 to 4 leaves fresh sage
• 3 whole cloves garlic, peeled
• 1 c. low fat ricotta cheese
• 1/4 tsp. nutmeg
• 1/2 tsp. cinnamon
• salt and pepper

 
Pasta

• 1 16 oz. package lasagna, cooked according to package instructions

 
Sauce

• 1 Tbsp. Extra Virgin Olive Oil
• 1/3 c. Unsalted Butter
• 1/3 c. organic unbleached flour
• 4 c. skim milk or coconut milk
• 1/4 tsp. nutmeg
• 8-10 fresh sage leaves
• 1 c. Parmesan cheese, shredded
• 2 1/2 c. Mozzarella Cheese, shredded

 
 
Directions:
 

1. Preheat oven to 450°F. Place squash, sage and garlic on foil. Drizzle with olive oil. Crimp edges of foil together tightly. Place on a baking sheet and roast for 40 minutes, or until the squash is soft. Remove from oven and place squash and garlic cloves in a food processor. Add ricotta, nutmeg, cinnamon, salt and pepper. Pulse until smooth.
2. Boil pasta to al dente, drain and toss with olive oil. Lay flat on a baking sheet to help keep lasagna from sticking together. Set aside. 
3. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, until it has a nutty fragrance. 
4. Whisk in milk. Bring to a boil, stirring constantly until the mixture thickens. Turn off heat and allow sauce to cool for 2 to 3 minutes. 
5. Pour half into a blender. Add nutmeg and fresh sage. Blend until smooth. Mix with remaining sauce and add salt and pepper to taste. 
6. Mix parmesan and mozzarella cheese together. 
7. Spread about a cup of sauce on the bottom of a 9x13 baking dish. Place 3 noodles over the sauce. 
8. Spread 1/3 of the squash mixture over the noodles. Drizzle with about a 1/2 c. of sauce. Sprinkle with a 1/3 of the cheese mixture. Repeat 2 more times with remaining noodles, filling, sauce and cheese. Sprinkle remaining cheese over the top of the lasagna. 
9. Cover with foil and bake at 375°F for 35 minutes. Remove foil and bake 10 minutes longer until cheese is golden and bubbling. Allow lasagna to rest 10 minutes before slicing.