1 large butternut squash, peeled and thinly sliced
1 tablespoon olive oil
9 lasagna noodles, cooked
2 tablespoons butter
2 tablespoons all-purpose flou
2 cups whole milk
1/2 cup grated Parmesan cheese
1/2 teaspoon dried sage
1/4 teaspoon ground nutmeg
2 cups mozzarella cheese, shredded
Salt and pepper, to taste
Preheat the oven to 375°F. Grease a 9x13 inch baking dish and set aside.
Toss the sliced squash with olive oil, salt, and pepper.
Roast the squash in the preheated oven for 20 to 25 minutes until the slices are tender and golden. Remove from the oven and set aside.
Cook lasagna noodles according to package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add flour and whisk constantly for 1 to 2 minutes.
Gradually add whole milk, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 3 to 5 minutes until the sauce thickens.
Stir in the grated Parmesan cheese, dried sage, and ground nutmeg. Season it with salt and pepper taste.
Assemble the lasagna by spreading a thin layer of sauce on the bottom of the baking dish. Add a layer of cooked lasagna noodles, followed by a layer of roasted butternut squash and a layer of shredded mozzarella cheese. Repeat with the remaining noodles, squash and cheese.
Pour the remaining sauce over the top of the lasagna, spreading it evenly to cover the noodles. Sprinkle with more Parmesan cheese if desired.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 to 15 minute until the cheese is melted and bubbly.
Let the lasagna cool for 10 to 15 minutes before digging in.