Sausage + Butternut Squash Lasagna

Preheat the oven to 425°F and line or grease a half-sheet pan.

Toss the butternut squash with olive oil, salt, and pepper. Spread on the sheet pan and bake for 30 minutes, or until soft.

While the squash is roasting, make the béchamel. Melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking constantly for several minutes, until the color turns pale golden.

Add the milk in two or three quick additions, whisking between each. Add the salt, pepper, nutmeg, bay leaves, rosemary and garlic. Stir. Bring just to a boil — careful; it will foam! Whisking, lower to a simmer and let cook for about five minutes, stirring occasionally, until thickened.

Strain and reserve.

Preheat the oven to 425°F and line or grease a half-sheet pan.

Toss the butternut squash with olive oil, salt, and pepper. Spread on the sheet pan and bake for 30 minutes, or until soft.

While the squash is roasting, make the béchamel. Melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking constantly for several minutes, until the color turns pale golden.

Add the milk in two or three quick additions, whisking between each. Add the salt, pepper, nutmeg, bay leaves, rosemary and garlic. Stir. Bring just to a boil — careful; it will foam! Whisking, lower to a simmer and let cook for about five minutes, stirring occasionally, until thickened.

Strain and reserve.