Winter Squash Lasagna

I had a lot of Suzie's Farm squash around and picked up some lovely ricotta from Taste Cheese for tonight's dinner inspiration...

3 small-medium-sized winter squash (butternut, kabocha, honeybear acorn, delicata...)
olive oil
1 small onion, sliced
1/2 bulb garlic cloves, peeled
1 egg
2 cup ricotta
2 tablespoons fresh parsley, destemmed, minced
1 teaspoon fresh thyme, destemmed, minced
1 tablespoon fresh sage, destemmed, minced
1 package lasagna noodles
1 cup white wine or broth
1/2 pound mozzarella, grated
Parmesan, grated, optional

Cut squash in half and scrape out the seeds. Slice half the squash (varieties with edible skin: kabocha, delicata) in 1/2" slices.  Lightly oil all the squash and roast in oven at 400 until halves and soft and slices are caramelized.  Add the garlic and onion to the sliced squash and remove when cooked.  Set the sliced squash, garlic and onion aside.  When the halved squash is cool enough to handle, scrape out flesh and puree until smooth in a food processor with wine or broth; salt and pepper to taste.

In a separate bowl, beat egg and stir in ricotta, herbs, salt and pepper to taste, and set aside.

Boil noodles in salted water until a little soft but still undercooked, about 4 minutes.

In a 13x9" baking pan, coat bottom in a light layer of squash puree, then a layer of noodles, a light layer of ricotta mix, then a layer of roasted squash, garlic and onion.  Repeat until pan is full, ending with a layer of noodles. Top with mozzarella and Parmesan and bake at 350 until golden and bubbly, about 40 minutes.

Serve on a bed of arugula and drizzle with a balsamic reduction.

Serves 8-12

Variations
Add sauteed mushrooms in with the roasted veggies.