Preheat oven to 375°
In a steamer basket, add the butternut squash and steam for about 20 minutes. Meanwhile, in a small skillet set to medium heat, add a tbsp of olive oil and saute the sage, shallot and garlic for about 3 minutes. Then, add them to a blender and add the remaining Butternut Squash Sauce ingredients. Blend until smooth adding more milk if needed. Set aside.
Cook the lasagna noodles according to the package.
RICOTTA MIXTURE: Meanwhile, in a medium bowl, add the ricotta, cheese, sage, salt and pepper. Mix and set aside.
In a 9x11 baking dish, pour a thin layer of the butternut sauce and spread evenly.
Lay the cooked noodles flat.
Spread the ricotta mixture across the noodles. Then, sprinkle a little shredded cheese. Roll them up one by one and place them into the baking dish.
Pour most of the remaining sauce on top of the lasagna rollups.
Top with a little more cheese and fresh sage.
Bake covered for 30 minutes.
Remove the cover and bake for the remaining 10-12 minutes.
Serve and enjoy!
