Butternut Squash and Sage Lasagna

Ingredients

• 1 - 3 1/2 pounds butternut squash, cut in half lengthwise
• olive oil
• kosher salt and freshly ground black pepper
• 6 cups whole milk
• large sprig of sage
• 6 tablespoons unsalted butter, cut into pieces
• 6 tablespoons flour
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1 pound lasagna noodles
• sea salt
• 2 cups ricotta, preferably homemade or fresh
• 2 large egg yolks
• 1 cup freshly grated Parmesan cheese
• kosher salt
• 1/2 pound fresh mozzarella, crumbled (about 2 cups)

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