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[": Adjust oven rack to middle position and preheat oven to 375u00b0F. Place squash cut-side down on a rimmed baking sheet and add water until water level rises 1/4"" inch up the pan. Bake squash until fork-tender and peeling away from the skin, about 35 minutes. Remove squash from oven, let cool slightly, then use a spoon to peel squash away from skin. Transfer squash to the bowl of a food processor and pulse until smooth. In a mixing bowl, combine 2 cups squash puree, ricotta, eggs and thyme and stir until smooth. Season to taste with salt and pepper.", ": While squash is baking, prepare the greens. Heat oil in a Dutch oven over medium heat, then add bacon, garlic and red pepper flakes. Cook, stirring, until bacon has rendered some fat, about 5 minutes. Add greens and cover pot for 5 minutes. Remove lid, stir, and cook until most liquid has evaporated, about 10 minutes. Season to taste with salt.", ": Heat milk in a saucepan set over medium-low heat. Wipe out Dutch oven and return to medium heat. Add butter; when it melts, add flour and cook, stirring with a wooden spoon, until mixture thickens and smells nutty, about 5 minutes. Add hot milk one cupful at a time, whisking constantly, until no lumps remain. Simmer mixture until smooth and thick, about 7 minutes, then remove from heat and add Parmesan cheese; season to taste.", ": Add 1/4 of the bechamel sauce to the bottom of a deep lasagna pan. Add one layer of noodles, breaking into pieces and overlapping as needed to create a uniform layer. Add 1/2 the greens, spreading evenly over noodles, then spoon over another 1/4 of the bechamel. Add another layer of noodles. Spoon 1/2 the squash filling on, and smooth with the back of a spoon. Add another layer of noodles. Add the remaining greens and cover them with another 1/4 of the bechamel. Add another layer of noodles, and top them with remaining squash filling. Add final layer of noodles, and top with final 1/4 of bechamel. Sprinkle remaining 1/4 cup of cheese over the top of the lasagna and cover tightly with aluminum foil. Bake in the 375u00b0F oven for 45 minutes, removing foil after 25 minutes. Remove lasagna from oven, let set for 15 minutes, then cut into pieces and serve immediately."]
