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For the squash:
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Preheat your oven to 350 F and line a baking sheet with tin foil.
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Grab your butternut squashes, rinse them off and slice each in half, leaving the skin on.
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Remove the seeds with a spoon.
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Cut your head of garlic right in half so that you expose all the cloves.
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Lastly grab your sweet potatoes and wash them.
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Pierce them all over with a fork.
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Throw all of the veggies onto the baking sheet and drizzle with the olive oil.
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Season with 1 teaspoon each salt and pepper.
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Using your hands, toss all of the veggies in the olive oil and seasoning until thoroughly coated.
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Flip the squash halves so that the flesh side is down and take the halves of the garlic head and stick them under two halves of the squash.
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Put them right into the cavity where the seeds were.
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This allows the garlic to get all nice and roasted without burning.
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If the garlic doesnt really fit in the cavity as is, feel free to break apart the cloves to make them easier to fit in.
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Place the tray of veggies in the oven and bake for 45 minutes until soft and cooked through.
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Set the pan aside to cool.
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Once the squash and potatoes are cool enough to handle, scoop out the flesh from both and put the flesh into a large bowl.
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Discard the skins.
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Make sure to get your garlic cloves and squeeze out the roasted garlic into the mix as well!
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With a fork or potato masher, mash the squash, potatoes and garlic until smooth.
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Taste and season with more salt and pepper if desired.
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Set aside until youre ready to assemble.
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For the cheese layer:
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In a bowl, mix together the ricotta, Parmesan, chopped sage and 1 teaspoon each of salt and pepper.
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To assemble:
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Preheat your oven to 350 F.
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Spray your 9 x 13 baking pan with non stick spray.
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Start by putting 4-5 lasagna noodles on the bottom of the pan.
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Make sure they are covering the entire bottom of the pan.
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Next spread on 1/2 of the squash mixture, followed by 1/3 of the ricotta mixture.
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Then add another layer of noodles, the remaining squash and another layer of ricotta.
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Finally layer the last of the noodles, covered them with the remaining ricotta mixture.
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Cover the top of the lasagna with the grated mozzarella and dot with the sage leaves.
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Bake for 45 minutes until browned and bubbly.
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Allow to rest for 5-10 minutes before slicing.
