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1
Preheat oven to 400 degrees.
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2
Peel and seed squash; cut crosswise into thin slices.
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3
Lay squash slices on a lined parchment lined baking sheet.
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4
Drizzle with olive oil and season with kosher salt and freshly ground black pepper.
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5
Roast in oven for 20 to 25 minutes until tender.
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6
Make bechamel sauce: pour milk in saucepan, add large sprig of sage and gently bring to a simmer.
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7
In a large saute pan, melt butter pieces over medium heat.
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8
Slowly add flour, whisking all the while.
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9
Reduce heat to low and continue to cook for 3 minutes; be careful not to brown flour.
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10
Remove sage sprig and gradually add warm milk to roux, whisking constantly to prevent lumps.
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11
Season with kosher salt and ground nutmeg and remove from heat.
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12
Cook pasta: bring water to a rolling boil in a large pot.
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13
Add a small handful of sea salt: the better seasoned your water, the better seasoned your pasta.
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14
Add lasagna noodles and stir well; cook a minute or two less than package directions, drain well.
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15
In a medium bowl, combine ricotta with egg yolks, chopped sage and grated Parmesan; taste and adjust seasoning with kosher salt, if needed.
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16
Reduce oven temperature to 375 degrees.
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17
Assemble lasagna: coat bottom of 9 x 13 baking dish with bechamel and top with layer of noodles.
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18
Spread ricotta mixture evenly over noodles.
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19
Top with roasted butternut squash slices.
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20
Spoon bechamel over squash and sprinkle with crumbled mozzarella.
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21
Continue layers to fill the dish--3 or 4 layers should do it.
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22
Finish with mozzarella and top with sage leaves to garnish.
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23
Cover dish with foil and bake for 30 minutes.
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24
Remove foil, rotate dish, and bake for 15 minutes more, until top is golden brown.
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25
Remove casserole from oven and let rest 10 minutes before serving.
