Butternut Squash and Pork Lasagna - Wine4Food

Ingredients

• 1 1/2 cups raw large diced butternut squash (24 Oz.)
• 1 1/2 cups half and half
• 1 cup chicken stock
• 3 whole cloves of garlic
• 1 tablespoon of kosher salt
• 1 1/2 lbs whole milk ricotta cheese
• 6 oz smoked bacon, diced
• 12 oz Italian sweet sausage, ground
• 8 oz maple breakfast sausage, ground
• 1/2 medium yellow onion, diced
• 1/2 tsp ground cinnamon
• 1 tsp crushed red pepper flakes
• 1/4 tsp ground nutmeg
• 1 tblsp smoked paprika
• 1 tsp ground mustard powder
• 20 sage leaves, finely chopped
• 1/2 cup AP flour, sifted.
• 2 1/2 cups of chicken stock
• 1/2 cup half and half
• 1 lb lasagna sheets (I buy the “no boil” sheets because its one less step, but if you want to cook your own just make sure to cook them to al dente)
• 3 cups shredded mozzarella
• 1/2 cup freshly grated parmesan