Butternut Squash Lasagna

Today I was blithering endlessly about food, as I often do, and I happened to mention this lasagna to a coworker who has a newfound love of butternut squash.  As per her request, here's the recipe:

Butternut Squash Lasagna with Sage Bechamel Sauce


Nouns-
1 butternut squash, roasted, peeled and chopped
1 package no-boil lasagna noodles
1 pint ricotta cheese
3 onions
1-2 tbsp sage
3 tbsp butter
3 tbsp flour
2 cups milk
2 cups shredded gouda or mozzarella cheese
6-8 cloves of garlic, minced
1/8 tsp nutmeg

Verbs-
Preheat oven to 400.  Thinly slice the onions, then caramelize in olive oil or butter until sweet and warm brown.  Set aside.  In a saucepot, melt the butter over medium low heat and add the garlic, stirring for 2-3 minutes.  Add the flour and stir into a roux.  Cook the roux until golden, then add the milk, nutmeg and sage, stirring to thicken. When bechamel sauce has formed a creamy consistency, remove from heat.  Layer a greased baking dish with lasagna noodles, then ricotta, then onions.  Top with sauce.  Add another layer of noodles, then butternut squash, more ricotta and the shredded cheese.  Top with sauce. Repeat until all the noodles are used up.  Pour any remaining sauce over the top and sprinkle any remaining cheese over that.  Bake for 45 minutes or until bubbly and hot through.   Yummmm.