Step 1

Preheat the oven to 425°F. In a large bowl, toss the butternut squash and the onion in the olive oil. Spread in a single layer on a large lined baking sheet. Roast in preheated oven for 15 minutes, add the garlic, stir for even cooking, and continue cooking for another 15 minutes until the squash is tender.

Step 2

Remove the squash from the oven and reduce the oven temperature to 350°F.

Step 3

Meanwhile, make the sauce by melting the butter over medium high heat in a heavy bottom pot. Add the fresh sage and basil and allow to cook for a couple of minutes. Add the flour, stir, and allow to cook until fragrant, about 3 minutes. Add the milk and whisk until the mixture comes to a boil. Then, reduce the heat to low and allow to cook for another 5 minutes. Sauce will thicken as it cools. Add the nutmeg and season with salt and pepper, as desired.

Step 4

Butter an 11 x 17” casserole dish.

Step 5

To assemble the lasagna, coat the bottom with a thin layer of sauce. Lay three of the noodles in a single layer in the dish. Top with half the squash mixture, a third of the shredded cheese, and a third of the remaining sauce. Repeat for the next layer. Top with the final three pasta noodles, the remaining sauce, and then the remaining shredded cheese.

Step 6

Loosely cover with aluminum foil and bake in 350°F oven for 45 minutes while allowing it to cook without the foil for the last 5 minutes of cooking time.

Step 7

Refrigerate leftovers for up to three days.