Butternut Squash Lasagna Recipe

Ingredients

• olive oil
• 1 ½ large onions, peeled and thinly sliced
• 2 ½ pound butternut squash, peeled seeded and sliced in 1/8 inch crescents
• 1 large bunch of sage leaves, half left whole and half chopped
• 4 garlic cloves, peeled and sliced
• 1 pound fresh spinach
• generous grating of nutmeg
• sea salt and freshly ground black pepper
• 1 pound dried lasagna noodles
• 2 4-ounce balls of mozzarella, sliced
• for the béchamel sauce:
• 1 stick unsalted butter
• 3 cups milk
• ¾ cup grated Parmesan, plus ½ extra for sprinkling between layers
• (We made the full béchamel recipe, even though we were making a smaller pan of lasagna, so ours is heavy on the sauce)
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