Butternut Squash Lasagna Recipe

Ingredients

• 2 butternut squash (about 2 pounds each)
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 5 cups milk (whole milk or 2 percent)
• 6 whole sage leaves
• 6 tablespoons unsalted butter
• 8 tablespoons all-purpose flour
• 3/4 cup grated Parmesan
• 16 dry lasagna noodles (about 1 pound)
• 2 cups (1 pound) whole milk ricotta
• 1 large egg
• 1/2 cup grated fontina
• 3 tablespoons chopped fresh parsley
• Finely grated zest 1/2 lemon
• Pinch black pepper
• 5 ounces (5 packed cups) fresh baby spinach leaves
• 1 cup grated Parmesan
• 1 cup grated fontina