butternut squash lasagna

i've been trying to slowly get back into the groove of cooking yummy food again. in the halloween issue of martha stewart magazine there was this recipe for butternut squash cannelloni that looked pretty good, but it was missing a few things and it seemed as though it might end up being dry and not very flavorful. i tried looking online and couldn't find what i was looking for either so i improvised. the results were pretty tasty, unfortunately i didn't get a picture because we devoured it too quickly. but here's the recipe:

squash layer:

1/2 a large butternut squash

4 TBS butter, divided

dash nutmeg

cheese layer:

2 cups ricotta cheese

1 egg

white sauce:

1/2 large onion, chopped

2 cloves garlic

2 TBS flour

2 cups milk

topping:

8-10 fresh sage leaves chopped

parmesan cheese

1/2 package of oven-ready lasagna noodles

peel and dice butternut squash and steam until tender (about 10 minutes). mash with 2 TBS of the butter, salt and pepper and a dash of nutmeg. set aside. in another bowl combine ricotta cheese and egg until well combined and smooth. set aside. in a saucepan melt the other 2 TBS of butter and cook onion and garlic until soft and translucent. add flour and cook until flour is well combined with onions and garlic and smells cooked (like pie crust). gradually whisk milk into flour mixture until smooth and continue to cook on medium heat stirring occasionally until the milk is thickened and simmering. remove from heat. to assemble the lasagna: ladle a small amount of the white sauce into the bottom of an 8x8 pan, cover with two noodles. layer squash, then ricotta, then noodles and white sauce. repeat twice and top with parmesan cheese and chopped sage leaves. bake in a 350 degree oven for 30-45 minutes until top is browned and filling is bubbly. let sit for 10 minutes before serving.