Preheat your oven to 400°F (200°C). Peel and chop the butternut squash into small cubes. Toss with olive oil, salt, and pepper, then roast for 25-30 minutes.

Once the squash is fork-tender, lightly mash it in a bowl until creamy but slightly chunky. Set aside to cool.

If using regular noodles, boil salted water and cook the noodles for 8-10 minutes until al dente. Drain and lay flat.

In a mixing bowl, stir together ricotta, 1½ cups parmesan, eggs, garlic, sage, nutmeg, salt, and pepper until creamy.

Spread a thin layer of béchamel sauce on the bottom of a baking dish to cover.

Layer noodles, half of the ricotta mixture, mashed squash, a drizzle of béchamel, and mozzarella. Repeat layers.

Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until golden.

Let the lasagna stand for 10 minutes before slicing to allow layers to set.