Individual Butternut Squash Lasagna with Infused Bechamel

Here is yet another version of a butternut squash lasagna in mini form, individually portioned. Round slices of butternut squash are layered in with a creamy ricotta and shredded mozzarella mixture and topped off with a sage, garlic and parmesan infused bechamel.
You can serve this as a main course along with a pretty fall salad, or as a side to something like a pork roast, so good!  I’ve done it both ways. This recipe uses no pasta at all and you won’t even miss it, I promise!
I can’t explain how good this is, you’re going to have to try it for yourself!
To make this, look for a butternut squash that is pretty much the same width from top to bottom as in my photo, my slices were about 4 inches round. If you can’t find one like that, get one with a long neck and then cut the slices about 1/4 inch thick.
Then just peel the squash, slice, and roast the slices on a baking sheet drizzled with olive oil, salt and pepper at 400 F until tender when pierced with a knife.
Mix up a pound of ricotta ( depending on how many squash slices you get, you’ll probably have some left over ) with 1/3 cup of grated parmesan or romano cheese, a good handful of chopped fresh spinach, kale or parsley and about a cup of shredded mozzarella along with 1 egg, salt and pepper. This will be spread in between your layers.
I like using 3 slices of squash per mini lasagna using maybe a tablespoon or so of the cheese mixture in between the layers.
For the bechamel sauce, melt 5 tablespoons of butter, whisk in 5 tablespoons of flour, cook until it bubbles a little then add 3-1/2 cups of milk, 1 1/2 cloves of minced garlic, 4 sage leaves and a handful of grated parmesan, whisk until smooth and thickened.
Spoon a layer of the bechamel on the bottom of your casserole dish first, then place your first slice down, a dollop of the cheese mixture, another slice, more cheese on top then top it off with the last slice and spoon some bechamel over the top.
Bake at 400 until ricotta mixture is hot and cooked through. Garnish with a sage leaf.