Roasted Butternut Squash Lasagna With Browned Butter Béchamel

Preheat the oven to 400°F

Line a baking sheet with parchment paper

Scoop the seeds from the butternut squash halves

Rub the cut sides with 2 tablespoons of olive oil

Place squash cut side down on the prepared baking sheet

Wrap the garlic cloves and remaining 1 tablespoon of olive oil in a foil packet and place it alongside the squash

Roast until the squash is tender and the garlic is soft

Let cool enough to handle, then reduce the oven temperature to 350°F

Brown the Italian sausage in a large skillet over medium-high heat, breaking it into crumbles as it cooks

Add the sliced onion, sugar, and black pepper to the sausage and reduce heat to medium-low

Cook, stirring occasionally, until the sausage is cooked through and the onion is soft and golden, adding a little oil if needed

Remove the sausage mixture from heat and stir in the ricotta until well combined

Melt the butter in a saucepan over medium heat, swirling frequently until it turns golden brown and smells nutty

Whisk the all-purpose flour into the browned butter and cook, stirring constantly

Gradually whisk in the warm milk, continuing to whisk, until the sauce is thick enough to coat the back of a spoon

Remove the béchamel from heat and stir in the Parmesan, mozzarella, nutmeg, dried herbs, and salt

Mash the roasted garlic cloves into a paste and stir into the béchamel sauce

Taste and adjust seasoning as needed

Boil the lasagna noodles in salted water until pliable

Drain and lay the noodles separately on a lightly oiled baking sheet

Scoop the cooled butternut squash flesh into a bowl and mash with the nutmeg, salt, and black pepper

Beat the egg with milk or cream, then stir into the squash mixture

Grease a 9x13 baking dish with butter or cooking spray

Combine the 2½ cups shredded mozzarella and ½ cup Parmesan for assembly, then reserve 1 cup for topping

Spread a thin layer of béchamel in the bottom of the prepared baking dish

Add three noodles, one-third each of the squash and sausage filling, a thin layer of béchamel, and one-third of the remaining cheese mixture

Repeat this layering twice more

Top with the last three noodles, the remaining béchamel, and the reserved cheese mixture

Cover the lasagna with foil, tented above the cheese, and bake

Uncover the lasagna and bake until the top is bubbling and golden brown

Let the lasagna rest before slicing and serving