Ingredients

1 large butternut squash (about 2 pounds), quartered, seeds removed 1/4 cup water 2 pounds fresh spinach, stemmed, rinsed, drained 4 tablespoons unsalted butter 1/4 cup all-purpose flour 1 1/2 cups milk 1 1/2 cups half-and-half 1 1/2 cup grated Parmigiano-Reggiano cheese, divided 1 teaspoon coarse salt 1/4 teaspoon freshly grated nutmeg 2 cups whole ricotta cheese 2 large eggs Freshly ground black pepper 1 pound lasagna noodles (cooked al dente according to package instructions) Coarse salt Freshly grated nutmeg, for dusting 2 cups coarsely shredded fontina cheese 1 cup Gorgonzola cheese, crumbled

Description

Preheat Oven To 400 Degrees. Place The Squash Cut Side Down In A Large Baking Dish. Add Water. Roast Squash For 30 Minutes, Or Until Tender. Let Cool, Then Peel Skin With A Paring Knife, Then Cut Into 1/4-inch Slices. Meanwhile, Put Spinach In A 6-quart D

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