Good Food Matters » Blog Archive » Butternut Squash-Leek Lasagna

Ingredients

• 2 Butternut Squash–medium size
• Olive oil
• Salt and Black Pepper
• 4 Leeks, cleaned well and chopped–use white and green parts
• 3 Tablespoons Butter
• 3 Tablespoons Flour (all-purpose)
• 1 1/2 cups Half-and-Half
• 1 cup Ricotta
• Salt and Black Pepper–to taste
• 1 box No Bake Lasagna
• Leek-Ricotta Bechamel
• Butternut Squash Puree
• 1 cup cooked Yellow Tomatoes
• 1 handful fresh Sage leaves, chopped
• Pecorino-Romano cheese to grate