Lasagna Of Roasted Butternut Squash

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2 large butternut squash, about 3 to 5 pounds

3 tablespoons extra-virgin olive oil

1 tablespoon finely chopped fresh sage leaves

1 tablespoon Fennel and Cinnamon Spice Blend, recipe follows

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 teaspoon freshly grated nutmeg

2 cups ricotta cheese (or a 15-ounce container)

1 cup freshly grated Parmesan

2 large eggs

1 pound dried lasagna sheets (about 24 sheets), each 6 1/2 by 3 inches

Extra-virgin olive oil

2 quarts whole milk

6 tablespoons unsalted butter

1 tablespoon sage, minced

2 teaspoons minced garlic

1/2 cup all-purpose flour

Freshly ground black pepper

1/2 teaspoon freshly grated nutmeg

Butter, for dish

1 pound mozzarella, grated

3 tablespoons fennel seeds

2 teaspoons ground cinnamon


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