I love this time of year it puts me in the mood for butternut squash lasagna. Have you tried it yet? If you haven’t, you must. I’ve made this before and even posted about it, but this time I changed things up a bit by infusing fresh sage along with roasted garlic in the warm bechamal sauce, and I also added ricotta cheese between my layers. This is crazy good!
In the meantime, make your basic bechamal sauce, when finished add in the roasted and smashed garlic, along with some fresh sage leaves and a good handful of grated parmesan. Let it infuse for a good 20-30 minutes before layering your lasagna.