Roasted Butternut Squash Lasagna

Ingredients:

Vegetables

• 1 butternut squash, peeled and cut into 1cm cubes.
• 2 tablespoons extra-virgin olive oil
• 1 onion, halved and thinly sliced

Béchamel

• 2 tablespoons unsalted butter
• 10 sage leaves
• 1/4 cup flour
• 4 cups whole milk
• A pinch of freshly grated nutmeg

Lasagna

• Unsalted butter, to grease the pan
• 1 cup grated fontina cheese
• 1 tbsp. grated mozzarella (about 130 gr.)
• 1 tbsp. grated parmesan
• 1 tbsp flour
• 9 no-boil lasagna sheets

Preparation:

1. Pumpkin and onion: Preheat oven to 425°F (220°C). Place the squash on a baking sheet and toss with 1 tablespoon of olive oil; season with salt. On another baking sheet, toss the onion with the remaining 1 tablespoon of olive oil; season with salt. Bake, rotating the baking sheets halfway through, until the vegetables are tender, 18–20 minutes; set aside. Reduce the oven temperature to 350°F (175°C).
2. Meanwhile, prepare the béchamel: In a medium saucepan, melt the butter over medium heat. Add the sage and cook for 1 minute. Stir in the flour until smooth; cook, stirring, until the flour is lightly golden but not browned, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg.
3. Prepare lasagna: Grease a 9 x 13-inch (22 x 32 cm) baking dish. Combine the cheese and flour in a bowl; set aside 1/2 cup for dusting. Spread 1/2 cup of the béchamel evenly over the bottom of the dish. Top with 3 lasagna sheets. Spread a third of the remaining béchamel. Sprinkle with half of the remaining cheese mixture, then spread half of the vegetable mixture on top. Top with 3 more lasagna sheets and repeat the layers (béchamel, cheese, vegetables). Top with the remaining 3 lasagna sheets, then top with the remaining béchamel; sprinkle with the remaining 1/2 cup of cheese. Cover the dish loosely with foil and bake until the lasagna has absorbed the liquid and is tender, about 45 minutes.
4. Turn the oven to broil. Uncover the lasagna and broil until golden brown, about 2 minutes. Let cool for 15 minutes before serving.