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1
Saute onion in 1 tbsp olive oil until soft; add garlic and saute for another minute. Add butternut squash flesh and stir well; crumble goat cheese and stir into hot mixture over low heat until well melted. Set aside.
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2
If using spinach (or any other fresh greens), saute in olive oil until limp and set aside to cool. Break up and saute Italian sausage until done. Drain.
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3
To make bechamel, heat water and 3/4 cup cream to a near-boil. Meanwhile, stir cornstarch into remaining cream, whisking until there are no lumps, and beat egg into that mixture.
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4
Pour a little of the hot water-cream mixture into the cream/cornstarch/egg mixture, blend, and pour back into saucepan. Add nutmeg.
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5
Cook, stirring or whisking, until sauce thickens. Remove from heat and stir in cheese.
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6
Put a scant 1/4 cup bechamel in the bottom of a 9 x 13 baking dish. Add in layers, lasagna noodles, half of squash mixture, half of spinach, half of sausage, half of ricotta or mozzarella, 1/4 cup parmigiano, and 3/4 cup bechamel. Repeat. Top with a layer of noodles, the remaining bechamel, and the remaining parmigiano.
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7
At this point, you can hold in the refrigerator up to 24 hours. Bake in preheated 350-degree oven for 1 hour, covering loosely with foil for first 30 minutes.
