Pumpkin Lovers Lasagna | Food Stuff

Ingredients

• 6 tablespoons butter
• 1 pound butternut squash, peeled and cut into bite-size pieces
• 2 15-ounce cans pure pumpkin puree
• 1 1/2 cups chicken stock
• 3 eggs
• 1 head escarole, coarsely chopped
• 3 tablespoons all-purpose flour
• 2 cups fresh ricotta
• 10 to 12 fresh sage leaves, torn
• 1 head garlic, cloves separated but not peeled
• 12 ounces Italian Fontina, Fontina Val D'Aosta or Gouda cheese, shredded
• Kosher salt
• 3 cups milk
• Freshly grated nutmeg
• 1 box no-boil flat lasagna
• 2 cups freshly grated Parmigiano-Reggiano
• Freshly ground pepper