Butternut Squash Lasagna

Name: Butternut Squash Lasagna
Ingredients: 1 bay leaf; ¼ teaspoon black peppercorns; 2 sprigs fresh thyme; 4 sprigs fresh parsley; 3 cups milk; kosher salt as needed; 1 pound dried lasagna noodles (about 20 pieces); 1 cup parmesan cheese, freshly grated plus more for passing; cooking spray; ¼ teaspoon freshly grated nutmeg; 3 tablespoons all purpose flour; 1 small onion, halved and thinly sliced; 1 clove garlic, peeled and minced; 3 tablespoons good unsalted butter; ½ cup fresh parsley, leaves only, minced; 1 pound whole milk ricotta cheese; ground black pepper (to taste); ¼ teaspoon cayenne pepper (to taste); 2 pounds butternut squash, peeled, halved lengthwise, seeded and sliced thinly crosswise; ½ cup fresh sage, leaves only; ½ cup canola oil, or similar

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Ingredients

1 bay leaf
¼ teaspoon black peppercorns
2 sprigs fresh thyme
4 sprigs fresh parsley
3 cups milk
kosher salt as needed
1 pound dried lasagna noodles (about 20 pieces)
1 cup parmesan cheese, freshly grated plus more for passing
cooking spray
¼ teaspoon freshly grated nutmeg
3 tablespoons all purpose flour
1 small onion, halved and thinly sliced
1 clove garlic, peeled and minced
3 tablespoons good unsalted butter
½ cup fresh parsley, leaves only, minced
1 pound whole milk ricotta cheese
ground black pepper (to taste)
¼ teaspoon cayenne pepper (to taste)
2 pounds butternut squash, peeled, halved lengthwise, seeded and sliced thinly crosswise
½ cup fresh sage, leaves only
½ cup canola oil, or similar