Butternut squash lasagna with bechamel

Ingredients

• For the lasagna
• 1 pound fresh, or cooked, lasagna noodles
• 2 cups butternut squash flesh, cooked
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 ounces goat cheese
• 1 pound Italian sausage
• 8 ounces fresh ricotta or mozzarella
• 1 cup grated Parmigiano Reggiano
• 2 1/2 cups bechamel (recipe follows)
• 1 pound fresh baby spinach, sauteed
• olive oil for sauteeing
• Bechamel sauce
• 1 1/2 cups half and half
• 1 cup water
• 4 tablespoons cornstarch
• 1 egg
• 1/8 teaspoon nutmeg
• 1/2 cup grated parmesan

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