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1
To make the squash puree: Preheat oven to 400 degrees.
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2
Place squash, uncut, on a rimmed baking sheet; bake, turning occasionally, until very tender when pierced with the tip of a paring knife, about 1 hour.
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3
When cool enough to handle, halve each squash, scoop out, and discard the seeds; scrape out flesh from squash halves, and transfer to a food processor and process until smooth.
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4
Season with butter, salt, and a sprinkle of nutmeg.
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5
At this point, you could eat some, but reserve 4 cups of puree for the lasagna.
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6
To make the lasagna: Preheat oven to 400 degrees.
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7
Spray an 8 square baking dish with cooking spray; set aside.
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8
In a medium bowl, mix 4 cups of squash puree with sage, pepper, and salt.
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9
In another bowl, mix ricotta with 1/2 cup of Parmesan; set aside.
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10
Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture.
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11
Layer with 2 more noodles, and spread with half the ricotta mixture.
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12
Repeat layering with remaining noodles , puree, noodles, and ricotta mixture.
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13
Cover baking dish with foil; place on a rimmed baking sheet.
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14
Bake until lasagna is heated through, about 45 minutes, remove foil, and continue baking until golden on top, 20-25 minutes more.
