I found this recipe in a magazine and lightened it up as much as I could using chicken sausage, almond milk and lowfat cheeses. You can leave out the chicken sausage if you want to make it vegetarian.
1 medium Butternut Squash (about 3 lbs.)
9 lasagna noodles
1/2 stick butter
1/3 cup all purpose flour
4 cups Almond breeze milk
4 chicken hot (or sweet) sausages, removed from casings and cooked
1 bunch sage (about 1/3 cup leaves chopped)
1 cup grated Parmesan cheese
1/2 tsp freshly grated nutmeg
salt and pepper
2 Tbls oo
2 cups grated low fat mozzarella
Heat over to 425 degrees. Cut the squash in half length-wise. Scoop and discard seeds. Place cut side down in baking dish. Add 1/4 cup water, cover with foil and roast until tender 40-45 minutes.
Meanwhile cook the noodles. Drain, rinse under cold water and lay flat until ready to use.
Make the white sauce: Melt the butter in a medium saucepan over medium-low heat. Add the flour and cook, stirring, for 2 minutes (do not let it brown) Gradually whisk in the milk. Add the sage and bring to a simmer. stirring occasionally until the sauce slightly thickens. 6-8 minutes. remove from heat. Stir in 1/2 cup Parmesan and 1/4 teaspoon nutmeg, salt and pepper.
Scoop out the squash and place the flesh into a large bowl (you should have about 4 cups). add 1/4 cup Parmesan, 1/2 teas salt and pepper, nutmeg.
Spread 1 cup of the white sauce on the bottom of a 13x9" baking dish. Top with 3 noodles and 1 cup of the sauce. Add a bit of the cooked chicken sausage. Dollop with a third of the squash mixture (about 1 1/3 cup. then gently swirl it into the sauce. Top with 2/3 cup of mozzarella cheese; repeat twice. Sprinkle with the remaining 1/4 cup Parmesan.
Cover with an oiled piece of foil and back for 15 minutes. Uncover and bake until golden brown, 5 to 10 minutes more. Let sit for 10 minutes before serving.
