Butternut Squash Lasagna - SippitySup

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