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1
Preheat oven to 350 F.
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2
Using a mandoline, slice squash into 1/8 inch slices.
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3
Arrange the slices in a single layer on a baking sheet.
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4
Brush with 1 tablespoon olive oil and season with a sprinkling of salt.
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5
Roast in the preheated oven for 10-15 minutes, or until squash just starts to become pliable.
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6
While squash is baking, mix together ricotta, egg and oregano.
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7
Set aside.
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8
In a medium saute pan, heat the remaining tablespoon of olive oil over medium heat.
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9
Saute garlic and red pepper flakes until fragrant, then add spinach.
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10
Cook until spinach is wilted.
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11
Remove from heat.
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12
Once the mixture is cooled, squeeze out any excess moisture, chop it, and add it to the ricotta mixture.
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13
In a medium sauce pan, melt butter over low heat.
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14
Add chopped sage and cook for 1 minute.
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15
Add flour and whisk to combine.
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16
Let the mixture cook, stirring often for 2 minutes.
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17
Gradually whisk in warm milk.
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18
Continue cooking, stirring often, until sauce is simmering and thickened.
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19
Let sauce bubble gently until thick, about 5-10 minutes longer, stirring often so it doesnt scorch on bottom.
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20
Season to taste with salt and pepper.
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21
To assemble lasagna cups, spray a 12-count muffin tin with cooking spray and place 12 of your largest squash slices in the bottom each muffin cup.
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22
Spoon a layer of the ricotta mixture into each cup, and pour some of the white sauce over the top.
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23
Sprinkle with Fontina cheese.
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24
Repeat layers once more, this time laying the squash piece in the opposite direction of the first.
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25
Top with freshly grated Parmersan or pecorino and bake for 30-35 minutes, or until brown and bubbly.
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26
While lasagna cups are baking, set a skillet over medium heat with a some olive oil in it.
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27
Add the sage leaves and fry them for about 45 seconds.
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28
Remove the leaves from the skillet and drain on paper towels.
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29
When lasagna is done, sprinkle each roll with a little nutmeg, top with a fried sage leave and serve!
