Roasted Butternut Squash And Spinach Lasagna. Recipe

Ingredients For Roasted Butternut Squash And Spinach Lasagna. Recipe

• 6 cup cubed butternut squash
• 2 tablespoon extra virgin olive oil
• kosher salt and black pepper
• 6 tablespoon Vermont Creamery Cultured Butter
• 3 cloves garlic, minced or grated
• 12 fresh sage leaves
• 2 sprig fresh rosemary
• 0.25 cup All purpose flour
• 2 cup Whole Milk
• 2 cup low sodium chicken or vegetable broth
• 0.25 teaspoon fresh grated nutmeg
• 1 cup shredded gouda or fontina cheese
• 2 cup whole milk ricotta
• 2 cup shredded provolone
• 2 cup packages frozen spinach, thawed and drained or 4 fresh baby spinach
• 1 box no boil lasagna noodles
• 3 ounce thinly sliced prosciutto, torn