Butternut Squash Whole Wheat Lasagna

• 1 tablespoon coconut oil
• 8 fresh sage leaves, chopped
• 2 garlic cloves, minced
• 1 shallot, diced
• 1 medium butternut squash, peeled and cubed (6 cups)
• 12 teaspoon salt
• 12 teaspoon freshly ground black pepper
• 14 teaspoon ground nutmeg
• 2 tablespoons unsalted butter, browned
• 1 tablespoon unsalted butter
• 1 tablespoon all purpose or whole wheat flour
• 1 cup whole milk
• 4 ounces mascarpone cheese
• 2 tablespoons freshly grated Parmesan cheese
• 14 teaspoon salt
• 14 teaspoon freshly ground black pepper
• Pinch of ground nutmeg
• 16 whole wheat lasagna noodles, cooked or no-boil
• 8 ounces Fontina cheese, freshly grated
• 10 fresh sage leaves, for topping

1. 1 Preheat the oven to 350 degrees F.
2. 2 Heat a large skillet over low to medium heat and add the coconut oil.
3. When melted, add the sage, garlic, and shallots and cook for 1 to 2 minutes, then add the butternut squash.
4. Add the salt, pepper, and nutmeg and toss to coat.
5. Cover and cook until the squash is soft and golden brown, 10 to 12 minutes.
6. Toss the squash once or twice while cooking.
7. 3 Remove the skillet from the heat and add the squash mixture to a large bowl.
8. Add the browned butter and use a fork or potato masher to coarsely mash the squash until it's somewhat smooth and resembles mashed potatoes.
9. Set aside.
10. 4 For the bechamel, heat a saucepan over medium heat and add the butter.
11. Once it is sizzling, whisk in the flour and stir to create a roux.
12. Cook for 1 to 2 minutes, until it is golden brown and a nutty scent develops.
13. Pour in the milk and whisk constantly until it has thickened slightly.
14. Reduce the heat to low and add the mascarpone, Parmesan, salt, pepper, and nutmeg.
15. Stir continuously until the cheese melts, about 5 more minutes.
16. 5 To assemble the lasagna, spray an 8x8-inch baking dish with nonstick spray.
17. Layer 4 noodles on the bottom of the dish.
18. Spread one-third of the squash mixture over the noodles evenly and sprinkle with 2 ounces of the Fontina cheese.
19. Pour about 13 cup of the bechamel sauce over the top.
20. Cover with 4 more lasagna noodles.
21. Repeat the process, adding half of the remaining squash, 2 ounces of the cheese, and 13 cup bechamel.
22. Add 4 more noodles.
23. Repeat the process one more time, finishing with the remaining 4 noodles.
24. Add the remaining Fontina on top and pour the remaining sauce all over.
25. Cover the top with the sage leaves.
26. 6 Bake the lasagna until the cheese on top is golden and bubbly and the sage leaves appear crispy, 45 to 60 minutes.
27. Let the lasagna sit for 15 to 20 minutes before slicing.

coconut oil, sage, garlic, shallot, butternut squash, salt, ground black pepper, ground nutmeg, unsalted butter, unsalted butter, whole wheat flour, milk, mascarpone cheese, parmesan cheese, salt, black pepper, ground nutmeg, whole wheat lasagna noodles, cheese, sage

Taken from www.cookstr.com/recipes/butternut-squash-whole-wheat-lasagna (may not work)