Butternut Squash Lasagna
Ingredients
- 1 1/2 pounds butternut squash, about 6 cups when cubed
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk, whole or 2%
- salt and pepper, to taste
- 1/2 teaspoon nutmeg, freshly ground
- 15 ounces ricotta cheese, whole milk or part skim
- 12 lasagna noodles, whole wheat or white, cooked al dente
- 1/2 pound mozzarella cheese, shredded
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