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Ingredients

• 12 lasagna noodles
• 1 medium butternut squash (3 cups roasted)
• 1 clove garlic
• 1 tsp fresh rosemary, chopped
• I tbsp olive oil
• salt & pepper
• 1/4 tsp fresh grated nutmeg
• 1 lb fresh spinach, chopped
• 1/2 cup chopped onion
• 1 clove garlic
• pepper
• 15 oz ricotta (fat free or regular)
• 1 egg
• 1 1/2 cup Fontina cheese, shredded
• 1/2 cup grated fresh parmesan
• 1/4 cup unsalted butter
• 3 to 4 fresh sage leaves (or sprig)
• 1/4 cup flour
• 3 cups milk (I used skim)
• 1/2 cup half & half (I used fat free)

Description

This Is A Lasagna Recipe That Just Kept Growing As I Put It Together, Therefore I Call It A "No Pan Left Behind" Recipe - I Think I Used 6 Different Pans To Make One Lasagna! But Don't Let That Scare You Away! Butternut Squash, Sauteed

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