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1
Preheat the oven to 400 degrees F.
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2
Using a vegetable peeler, remove the squash's hard shell.
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3
Trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board.
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4
Cut the squash in half lengthwise.
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5
Scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks.
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6
Line a baking sheet with aluminum foil.
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7
In a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper.
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8
Spread the squash in a single layer on the baking sheet.
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9
Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice.
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10
Remove the squash from the oven and puree in a food processor with fresh nutmeg.
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11
In a large bowl, mix the squash puree, ricotta, Parmesan, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper.
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12
Cover and refrigerate the mixture until ready to use.
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13
In a large pot of boiling, salted water, cook the lasagna sheets until al dente.
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14
Drain the sheets and spread them on a baking sheet.
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15
Drizzle them lightly with oil and set aside.
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16
Prepare the sauce: In a large saucepan, bring the milk to a slow simmer over medium heat.
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17
In a large pot, melt the butter over medium-low heat.
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18
Add the sage and garlic to the butter, cook for 30 seconds, then add the flour and stir.
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19
Add about 3 cups of the milk, and whisk vigorously to prevent lumps.
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20
Bring to a boil, while whisking continuously.
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21
Add the remaining milk and whisk again.
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22
Add the salt, pepper, and nutmeg.
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23
Adjust the heat to low to maintain a slow simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently.
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24
Remove the saucepan from the heat.
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25
Preheat the oven to 375 degrees F.
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26
Butter a 9 by 13-inch baking dish.
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27
Spoon a ladle of bechamel into the dish and spread to coat the bottom.
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28
Place a single layer of lasagna sheets on top of the bechamel.
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29
Spread some of the squash mixture evenly over the lasagna sheets and sprinkle about 2 tablespoons of mozzarella cheese and 1 tablespoon of grated Parmesan on top.
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30
Repeat this step until all ingredients are used, starting with 2 to 3 ladles of bechamel for each layer.
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31
Keep building the layers until the pan is full to about 1/4-inch from the top.
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32
Finish with cheese and sauce directly over the noodles.
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33
Bake in the middle of the oven for about 1 hour.
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34
Remove the cover, and continue cooking for another 15 minutes until golden brown and bubbling.
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35
Allow lasagna to rest before slicing.
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36
Serve warm.
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37
Grind fennel with mortar and pestle.
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38
Add the cinnamon and salt and continue grinding.
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39
Or grind in spice grinder for a rough grind.
