Butternut Squash Lasagne

This is my FAVORITE dish of all times.  Although it would take up too much room in the freezer and be too time consuming to make four, I did make two. We ate one that night and the other is in the freezer for next month. I cooked all of the squash for both dishes together and made all of the white sauce at the same time to maximize and minimize time spent in the kitchen.

This recipe is for One, but I encourage you to double and profit.

For squash filling:
1 large onion, chopped
3 tablespoons unsalted butter
3 lb butternut squash peeled, seeded, and cut into 1/2 inch pieces
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh parsley
4 teaspoons chopped fresh sage

For Sauce
1 teaspoon minced garlic
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups milk
1 bay leaf
1 teaspoon salt
1/8 teaspoon pepper

For Lasagna
1 pound fresh mozzarella, grated
1 cup grated parm
12 noodles (either no bakes or boil them ahead of time)

1. Prepare the squash. To peel, cut into sections and cut a flat end on the bottom so that it will stand up. Then you can take your knife down the sides and cut off the very tough peel.  After you have peeled it, cut the section in half and scoop out any seeds. Then chop.

2. Cook the onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring until golden, about 10 minutes. Add the squash, garlic, salt, and pepper and cook until squash is tender, about 15 minutes. Remove from heat and stir in parsley and sage.
3. While the squash is cooking, cook garlic and butter in a 3-quart heavy saucepan over medium heat for 1 minute for the sauce. Whisk in flour and cook whisking for 3 minutes. Add milk in a stream, whisking. Add bay leaf and boil whisking constantly, then reduce heat to a simmer for 10 minutes. Whisk in salt and pepper and remove from heat. Discard the bay leaf.
4. Preheat the oven to 425
5. Toss the cheeses together. Spread 1/2 cup of sauce in a buttered 13 x 9 dish and cover with 3 pasta sheets. Spread with 2/3 cups sauce and one third of the filling, then sprinkle with a heaping 1/2 cup of cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, sauce, and cheese.
6. Tightly cover baking dish with buttered foil and bake lasagna in middle of oven 30 minutes. Remove foil and bake until golden about 15 more minutes. Let it stand 15 minutes before serving.