Butternut Squash Lasagna Cups

Ingredients

• 1 whole Butternut Squash, Peeled And Seeded
• 2 Tablespoons Olive Oil, Divided, Plus More For Frying Sage Leaves
• 1 pint Part-skim Ricotta Cheese (fresh Is Best!)
• 1 Large Egg
• 1 Tablespoon Fresh Minced Oregano (or 1 Teaspoon Dried)
• 2 cloves Garlic, Minced
• ¼ teaspoons Red Pepper Flakes
• 6 ounces, weight Fresh Baby Spinach Leaves
• 2 Tablespoons Butter
• 1 Tablespoon Chopped Fresh Sage
• 2 Tablespoons All-purpose Flour (rice Flour For Gluten Free)
• 2 cups Milk, Slightly Warmed On Stove Or In Microwave (I Used 1%)
• Salt And Pepper
• 1 cup Fontina Cheese, Freshly Shredded
• ½ cups Pecorino Or Parmesan Cheese, Freshly Grated
• 12 whole Fresh Save Leaves, For Garnish
• Freshly Ground Nutmeg, For Garnishing

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