Cut the squash(es) in half, scoop out the seeds, skin, and cut into small square chunks. Bake the squash in a baking pan with the chicken broth and shallots at 350 for 30 minutes or until tender. Puree the mixture in a mixing bowl and add ricotta cheese and diced sage.
In a small stock pot, bring water to a boil and add salt and 1 tbsp olive oil. Add noodles and cook for 8-10 minutes until Al Dente. Drain and place in a bowl – toss with olive oil so they don’t stick together.
Saute onions in a skillet until caramelized
Create a creamy white sauce (bechamel recipe here)
Grate cheese (Monterey jack, parmesan, mozzarella, other cheeses you want to use) Thinly slice any other vegetables that you decide to use (mushrooms are a nice addition.)
In a baking dish, layer first some bechamel, then lasagna noodles, followed by squash cream, onions, other vegetables, and more bechamel. Repeat. The top layer should be noodles, with cheese and bechamel on top, garnished with sage. Season with salt and pepper.
Bake at 375 for 35-40 minutes until the top is golden brown and the sauce is bubbly. Sprinkle with more parmesan cheese and enjoy!