Decadent Ina Garten Butternut Squash Lasagna Recipe - Worth Pinning

Ingredients

• 1 butternut squash, peeled and cut into ½-inch cubes (0.5 kg)
• 4 cups whole milk (960 ml)
• 1 cup grated fontina cheese (100 g)
• 1 cup grated low-moisture mozzarella cheese (100 g)
• 1 cup grated parmesan cheese (100 g)
• 9 no-boil lasagna noodles
• 1 onion, halved and sliced
• 2 tbsps extra-virgin olive oil (30 ml)
• 2 tbsps unsalted butter (28 g)
• 10 sage leaves
• ¼ cup all-purpose flour (30 g)
• 1 tbsp all-purpose flour (8 g)
• Kosher salt
• Pinch of freshly grated nutmeg
• Unsalted butter, for greasing the baking dish