Because you asked ... the lasagna recipe

Butternut Squash and Sage Lasagna
Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.

Ingredients

Serves 8

3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound whole-milk ricotta cheese
1/2 cup heavy cream
2 large egg yolks
1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
Freshly grated nutmeg I didn't use this at all
2 tablespoons unsalted butter
1/3 cup loosely packed fresh sage leaves, coarsely chopped I would double this
1 1/4 cups homemade or store-bought low-sodium chicken stock

Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked I used one box of store bought noodles with no issues

4 ounces finely grated Parmesan cheese (1 1/4 cups)

Directions
Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool. Make sure your squash is cooked REALLY tender!

Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.

Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.

Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper. I would honestly suggest putting it in the food processor, most of it, and leaving only minor chunks, based on my experience

Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.

Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

Helpful Hint
Because fresh pasta is more supple than dried, the uncovered edge of store-bought noodles will crisp more readily than the fresh version.