1 Prep the squash: Peel the squashes with a vegetable peeler. Reduce them in half lengthwise and scoop out the seeds. Then minimize crosswise into 1/Four-inch thick slices. (See Find out how to Peel and Reduce a Butternut Squash)
2 Roast the squash: Preheat the oven to 450ºF. Line 2 baking sheets with parchment. Lay the slices on the baking sheet and brush with the olive oil. Sprinkle with salt and pepper. Bake for 25 minutes, or till tender.
three Prepare dinner the lasagna noodles: Convey a big (6-quart) pot of salted water to a boil. Prepare dinner the noodles in line with the package deal directions, about eight minutes.
Maintain the pot over the sink and pour off the recent water. Fill the pot of noodles with chilly water, operating the water till the water within the pot is cool.
Cowl the noodles with chilly water to cease the noodles from cooking and to take away a few of the starch.
Carry every noodle out of the pot one after the other and set it on a kitchen towel. Don’t fear if the noodles stick collectively a bit, or if one in every of them tears barely. They are going to be lined with different substances and nobody would be the wiser.
Four Make the béchamel: In a microwave-safe measuring cup with a spout, warmth the milk and sage leaves for Four to five minutes within the microwave, or till it bubbles on the edges however doesn’t boil. (Alternatively, warmth in a saucepan on prime of the range.) Flip off the warmth as soon as it bubbles a bit bit on the stovetop. Go away the sage leaves to steep within the milk for 20 minutes.
In a medium saucepan over medium warmth, soften the butter. Whisk within the flour and cook dinner, stirring continuously, for about 1 minute, or till the combination is uniformly bubbly. Don’t let the flour brown.
Take the pan off the warmth. Leaving the sage leaves within the milk for now, steadily whisk about 1 cup of the recent milk into the butter and flour, whisking till easy. Step by step whisk within the remaining milk till easy and return the pan to medium warmth.
Convey the sauce to a low boil, whisking slowly however continuously. Alter the warmth to a simmer, and whisking continuously, cook dinner for three to Four minutes longer, or till the sauce thickens sufficient to coat the again of a wood spoon.
Take away the pan from the warmth and take away and discard the sage leaves. Stir within the Parmesan, salt and pepper. Style and add extra salt and pepper for those who like.
5 Make the lasagna filling: In a bowl, stir collectively the ricotta, egg, Parmesan, fontina, parsley, lemon zest, salt, and pepper.
6 Assemble the lasagna: Lower the oven temperature to 375ºF.
Spoon about 1/Four cup of béchamel in a skinny layer over the underside of a 9×13 baking dish. Unfold Four noodles lengthwise over the sauce and canopy them with 1/Four of the remaining béchamel. Unfold 1/three of the spinach leaves on prime. High with 1/three of the squash slices. Use heaping tablespoons to dollop 1/three of the filling on prime of the squash.
Repeat the layers 2 extra instances for a complete of three layers in the identical order: noodles, béchamel, spinach, squash and filling, ending with a fourth layer of noodles topped with the remaining béchamel. Sprinkle with the Parmesan and fontina.
7 Bake the lasagna: Bake for 50 to 60 minutes, or till golden brown and bubbly.
eight Cool and serve: Let the lasagna relaxation and accept 15 to 20 minutes earlier than slicing into serving items. Leftovers preserve, lined, within the fridge for at the very least Four days.