Description

This is the perfect fall or winter dish to make on the weekend when you have more time because it is somewhat labor intensive. But it's worth the efforts with its amazing presentation and taste. You can layer it or roll individual portions or even use pen

Ingredients

• Filling:
• 3 c. butternut squash, cut into 1/2 inch cubes (1 small butternut)
• olive oil, for drizzling
• ½ small onion, chopped
• 3-4 cloves garlic, minced
• 1 Granny Smith apple, peeled, cored and diced small
• ¼ c. chopped hazelnuts
• salt, to taste
• Sausage:
• 1 lb. ground pork
• ½ t. ground fennel
• 3-4 cloves garlic, minced
• ½ t. rubbing sage
• ½ T. kosher salt
• 1 t. chopped fresh rosemary
• Cheese:
• 1½ c. whole Ricotta cheese
• 1 c. shaved Parmesan, divided
• 1 c. shredded Mozzarella, divided
• salt, to taste
• Creamy Sage Sauce:
• ¼ c. butter
• ¾ c. fresh sage leaves, chopped, lightly packed
• 3-4 garlic cloves, minced
• ¼ c. all-purpose flour
• white wine
• 3 c. milk
• ¼ scant c. shaved Parmesan
• pinch nutmeg
• 8 lasagna noodles, prepared according to package directions to al dente

Steps

1. Preheat oven to 400 degrees. Spray a large 9 x 14 casserole dish with non-stick spray.
2. Bring a pot of well salted water to boil; boil lasagna noodles according to package directions; drain; toss lightly in oil; set aside.
3. Filling: