Roasted Butternut Squash Lasagna

Ingredients:
1 butternut squash (peeled, seeded, and cut into 1-inch cubes)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 handful sage leaves (chiffonade)
salt and pepper to taste
1/4 cup butter
1 small onion (chopped
2 cloves garlic (chopped)
1 handful sage leaves (chiffonade)
salt and pepper to taste
1/4 cup all-purpose flour
3 cups milk
pinch nutmeg
salt and pepper to taste
9 lasagne noodles (cooked)
2 cups mozzarella cheese (grated)
1/2 cup grated parmigiano reggiano (grated)

Directions:
1. Toss the butternut squash with the olive oil, balsamic vinegar, sage, salt and pepper.
2. Roast in a preheated 400F oven until caramelized, about 30 minutes, tossing after 15 minutes.
3. Melt the butter in a sauce pan.
4. Add the onions and saute until tender, about 5-7 minutes.
5. Add the garlic and and sage saute until fragrant, about 1 minute.
6. Sprinkle in the flour and mix while cooking until it is bubbling and a little browned.
7. Stir in the milk and season with nutmeg, salt and pepper and heat until it thickens.
8. Spread 1/2 cup of the sauce on the bottom of a 9 inch square baking pan.
9. Add a layer of 3 lasagne noodles.
10. Spread half of the butter nut squash on top.
11. Spread 1/3 of the mozzarella cheese on top.
12. Spread 1 cup of the sauce on top.
13. Add a layer of 3 lasagne noodles.
14. Spread the remaining butternut squash on top.
15. Spread 1/3 of the mozzarella cheese on top.
16. Spread 1 cup of the sauce on top.
17. Add a layer of 3 lasagne noodles.
18. Spread the remaining sauce on top.
19. Top with the remaining mozzarella and the parmigiano reggiano.
20. Bake in a preheated 350F oven until golden brown on top and bubbling, about 30-45 minutes.