Roasted Squash, Spinach And Three-Cheese Cannelloni

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10 sheets (8x6inch/20x15 cm) fresh lasagna noodles

1 butternut squash , (about 1-1/4 lb/625 g)

4 garlic cloves

1/2 onion , cut into chunks

2 tbsp extra virgin olive oil

1 tsp lemon juice

1/4 tsp each salt and pepper

1/2 cup ricotta cheese

1/3 cup grated Parmesan cheese

1 tbsp chopped fresh sage

3/4 cup coarsely chopped toasted hazelnuts

1 bag (1 lb/500 g) spinach , trimmed

4 green onions , finely chopped

1 tbsp extra virgin olive oil

1/2 tsp each salt and pepper

2 tbsp butter

3 tbsp all purpose flour

2-1/4 cups milk , (approx)

1/4 tsp ground nutmeg

2-1/2 cups shredded Gruyère cheese

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