Butternut Squash Lasagna

For the Squash:
2 large butternut squash, about 3 to 5 pounds
3 Tblsps extra virgin olive oil
1 Tblspn finely chopped fresh sage leaves
1 Tblsp Fennel and cinnamon spice blend, recipe follows
2 tsps. Salt
½ tsp. freshly ground black pepper
1 tsp. freshly grated nutmeg
2 cups ricotta cheese
1 cup freshly grated parmesan
2 large eggs
Fennel and Cinnamon Spice Blend
3 Tblspns. fennel seeds
2 tsps. ground cinnamon
salt
Grind fennel with mortar and pestle.
Add the cinnamon and salt and continue grinding.
Or grind in spice grinder for a rough grind.
1 pound dried lasagna sheets (about 24 sheets), each 61/2 by 3 inches
Extra-virgin olive oil

For the sauce:
2 quarts whole milk
6 Tblspns. Unsalted butter
1 Tblspn. minced sage
2 tsps. minced garlic
½ cup all-purpose flour
2 tsps. salt
freshly ground black pepper
½ tsp freshly ground nutmeg
To assemble the lasagna:
1 Lb mozzarella, grated
1 cup freshly grated parmesan

Preheat oven to 400 degrees F.

Using a vegetable peeler, remove the squash’s hard shell. Cut the squash in half lengthwise. Scoop out the seeds and coarsely chop the squash into ½ inch chunks. Line a baking pan with foil. In a bowl, toss the squash with the oil, sage, spice blend and 1 tsp. salt and pepper. Spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft about 40 to 50 minutes, stirring once or twice. Remove the squash from the oven and purée in a food processor with the fresh nutmeg.

In a large bowl, mix the squash purée, ricotta, parmesan, eggs, 1 tsp salt and ½ tsp. pepper. Cover and refrigerate mix until ready to use.
In a large pot of boiling salted water, cook the lasagna sheets until al dente. Drain the sheets and spread them on a baking sheet. Drizzle them lightly with the oil and set aside.

Prepare the sauce: In a large sauce pan, bring milk to a slow simmer over medium heat. In a large pot, melt the butter over medium low heat. Add the sage and garlic to the butter, cook for 30 seconds, then add the flour and stir. Add about 3 cups of the milk, and whisk vigorously to prevent lumps. Bring to a boil, while whisking continuously. Add the remaining milk and whisk again. Add the salt, pepper and nutmeg. Lower heat and slowly simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently. Remove from heat.

Preheat the oven to 375 degrees F.

Using a 9 by 13-inch baking dish. Spoon a ladle of bechamel into the dish and spread to coat the bottom. Place a single layer of lasagna sheets on top of the bechamel. Spread some of the squash mixture evenly over the lasagna sheets and sprinkle a little mozzarella cheese and 1 tablespoon of grated Parmesan on top. Repeat this step until all ingredients are used, starting with 2 to 3 ladles of bechamel for each layer. Keep building the layers until the pan is full to about 1/4-inch from the top. Finish with cheese and sauce directly over the noodles. Bake in the middle of the oven for about 1 hour. Remove the cover, and continue cooking for another 15 minutes until golden brown and bubbling. Allow lasagna to rest before slicing. Serve warm.