| 1 box | BARILLA Oven Ready Lasagne |
| 2 medium | butternut squash, cubed |
| 2 tablespoons | extra virgin olive oil |
| 1 cup | onions, diced |
| 1 clove | garlic, minced |
| 1 sprig | sage |
| 1 -1/2 cups | vegetable broth |
| 6 cups | milk |
| 6 tablespoons | flour |
| 6 tablespoons | butter |
| 1 cup | Parmigiano cheese, divided |
| 1 pinch | nutmeg |
PREHEAT oven to 350. Spray a 13x9 inch baking dish.
HEAT olive oil large skillet. Add onions and sauté until golden brown.
ADD garlic, squash and sage. Sauté for 1 minute.
ADD vegetables stock.
COOK until squash is tender and stock evaporates. Season with salt, pepper and nutmeg. Discard sage. Set skillet aside.
HEAT milk in a small saucepan.
MELT butter in another saucepan. Stir in flour and cook 2 minutes.
WHISK hot milk into flour. Bring to a boil, stirring frequently. Remove from heat.
STIR in 1/2 cup parmigiano cheese. Pour 2 cups sauce into prepared pan.
LAYER 3 lasagne sheets on top of sauce. Spread squash mixture over lasagne.
COVER with cup sauce repeat layers ending with sauce. Sprinkle with remaining Parmigiano cheese.
BAKE for 40 minutes.