Moms Lasagna Fall Version

Ingredients

• Kosher salt
• One 2-pound box lasagna noodles
• Olive oil, for drizzling
• 8 ounces shredded mozzarella
• Freshly grated Parmesan, for serving
• 1/4 cup olive oil
• 8 ounces ground beef
• Kosher salt and freshly ground black pepper
• 1 small to medium butternut squash, peeled and diced (about 8 ounces)
• 1 large yellow onion, finely chopped
• 2 ribs celery, finely chopped
• 3 cloves garlic, thinly sliced
• 3 tablespoons tomato paste
• 1 cup dry white wine
• Two 28-ounce cans crushed tomatoes
• Small bundle fresh thyme, tied with butcher's twine
• 6 tablespoons unsalted butter
• 1/2 cup flour
• 2 1/2 cups whole milk
• 1 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 2 pounds whole-milk ricotta
• 1 cup grated pecorino or Parmesan
• 2 large egg yolks, beaten

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