Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• salt, to taste
• fresh ground pepper, to taste
• 1 lb mild Italian sausage, casings removed
• 4 tablespoons unsalted butter (1/2 stick)
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 cup parmigiano-reggiano cheese, grated
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh parsley (to garnish)
• 1 tablespoon minced fresh sage
• 9 dried lasagna noodles, cooked al dente
• 3 lbs butternut squash, peeled, neck portion sliced into wide thin sheets

Instructions

1. Preheat oven to 400 degrees F.

2. In a large nonstick fry pan over medium-high heat, warm oil. Cook onion 8 minutes.

3. Add garlic, salt and pepper; cook 30 seconds. Transfer to bowl.

4. Cook sausage, breaking it into pieces, 8 minutes. Add to onion mixture.

5. In fry pan over medium heat, melt butter. Add flour; cook, stirring, 1 minute.

6. Slowly stir in milk; increase heat to medium-high; cook 8-10 minutes.

7. Transfer to a separate bowl. Stir in 3/4 cup cheese, 1/4 cup parsley, sage, salt and pepper.

8. Spread 1/3 cup sauce on bottom of fry pan; top with single layer of three noodles. Top with 1/3 cup of sauce, 1/3 cup sausage and layer of squash slices.

9. Repeat layering of sauce, sausage and squash 5 more times, replacing squash layer with noodles every other layer. Top with remaining sauce and cheese.

10. Bake 45 minutes.

11. Sprinkle with 1 Tb parsley. Let stand 15 minutes.