Butternut squash and mushroom lasagna | Recipe | Kitchen Stories

Ingredients

• 3.3333 lbs butternut squash
• 14 oz lasagna noodles
• 1 lb button mushrooms
• 0.5 oz sage leaves
• 1 oz dried porcini mushrooms
• 2 cups water (warm)
• 4.5 tbsp butter
• 0.75 cup flour
• 3 cups milk
• 1 tsp ground nutmeg
• 13 oz mozzarella cheese
• 2 oz Parmesan cheese (grated)
• 9 oz ricotta cheese
• salt
• pepper
• olive oil (for coating)