Butternut Squash Lasagna

Ingredients

• 1 pound whole ricotta cheese
• One 2-pound butternut squash
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil (divided)
• 1½ teaspoon salt (divided)
• ⅛ teaspoon white pepper
• 2 tablespoons maple syrup
• 1 pound kale leaves
• ¼ teaspoon crushed red pepper flakes
• 1 tablespoon lemon zest
• 1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage
• 2 tablespoons chopped fresh Italian parsley
• 1 cup finely grated Parmesan cheese
• 12 ounces mozzarella, shredded
• 1 pound no-bake lasagna noodles
• ¾ cup finely grated Parmesan cheese, garnish
• 6 tablespoons unsalted butter
• ½ cup flour
• 2½ cups whole milk
• 2½ cups half and half
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ teaspoon white pepper