1 medium to large butternut squash, sliced lengthwise and seeds removed

1/4 C. Parmesan

1 lb lasagna noodles

Olive oil

 

1 large bunch Swiss chard, chopped

1 medium onion, diced

15 oz ricotta cheese

1 T. olive oil

1 tsp. chopped fresh sage

1 tsp. smoked paprika

1/4 tsp. salt

1/4 tsp. white pepper

1/8 tsp. nutmeg

 

3 C. milk

3 T. grated Parmesan

3 T. butter

3 T. flour

2 cloves garlic, minced

salt

white pepper

 

Preheat oven to 400. Brush the butternut squash with the additional olive oil. Place cut side down on a parchment lined baking sheet. Bake for 30-40 minutes or until fork tender. Allow to cool slightly. Scoop out the insides. Mash. It should yield about 3 1/2 to 4 C. of squash. Set aside.  Meanwhile, cook the noodles according to package instructions. Drain and arrange in a single layer on baking sheets until ready for use.  For the filling: Heat the oil in a large skillet. Saute the onion until fragrant, then add the chard and sage. Saute until the chard is soft. Allow to cool slightly then combine with the ricotta, nutmeg, salt, pepper and paprika.  For the sauce: In a medium pan, melt the butter. Add the flour along with a sprinkle of salt and pepper, garlic and whisk until smooth. Add the milk and whisk together until slightly thickened. Stir in Parmesan.  To assemble: Preheat oven to 375. Spread some sauce on the bottom of a 9×13 inch pan. Top with noodles then layer with a layer of squash then the chard-ricotta mixture and drizzle with sauce.   Repeat until the pan is full, then top with a final layer of noodle, the remaining sauce and Parmesan.  Bake covered for 30-40 minutes or until bubbly. Allow to sit about 5 minutes before slicing and serving.