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1
Make the vegetables: Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with salt.
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2
Toss the onion with the remaining 1 tablespoon olive oil on a separate baking sheet; season with salt.
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3
Roast, rotating the baking sheets once, until the vegetables are tender, 18 to 20 minutes; set aside.
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4
Reduce the oven temperature to 350 degrees F.
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5
Meanwhile, make the bechamel: Melt the butter in a medium saucepan over medium heat.
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6
Add the sage and cook 1 minute.
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7
Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes.
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8
Gradually whisk in the milk until smooth.
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9
Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes.
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10
Stir in the nutmeg.
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11
Assemble the lasagna: Butter a 9-by-13-inch baking dish.
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12
Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping.
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13
Evenly coat the bottom of the dish with 1/2 cup of the bechamel.
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14
Lay 3 noodles side by side on top.
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15
Cover with one-third of the remaining bechamel.
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16
Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture.
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17
Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, vegetables).
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18
Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese.
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19
Loosely cover the dish with foil and bake until bubbly, about 45 minutes.
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20
Turn on the broiler.
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21
Uncover the lasagna and broil until browned, about 2 minutes.
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22
Let stand 15 minutes before serving.
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23
Photograph by Con Poulos
