Pumpkin Lovers Lasagna Recipe | Food Network UK

Ingredients

• 1 head garlic, cloves separated but not peeled
• 6 tablespoons butter
• 10 to 12 fresh sage leaves, torn
• 1 head escarole, coarsely chopped
• Salt
• 1 pound butternut squash, peeled and cut into bite-size pieces
• Freshly ground pepper
• 1 1/2 cups chicken stock
• 3 tablespoons plain flour
• 3 cups milk
• Freshly grated nutmeg
• 900g pumpkin, pureed
• 3 eggs
• 2 cups fresh ricotta
• 2 cups freshly grated Parmigiano Reggiano
• 1 box lasagne sheets
• 12 ounces Italian Fontina or Gouda cheese, shredded