Butternut Squash Lasagna Cups

Preheat oven to 350 F.

Using a mandoline, slice squash into 1/8 inch slices. Arrange the slices in a single layer on a baking sheet. Brush with 1 tablespoon olive oil and season with a sprinkling of salt. Roast in the preheated oven for 10-15 minutes, or until squash just starts to become pliable.

While squash is baking, mix together ricotta, egg and oregano. Set aside.

In a medium saute pan, heat the remaining tablespoon of olive oil over medium heat. Saute garlic and red pepper flakes until fragrant, then add spinach. Cook until spinach is wilted. Remove from heat. Once the mixture is cooled, squeeze out any excess moisture, chop it, and add it to the ricotta mixture.

In a medium sauce pan, melt butter over low heat. Add chopped sage and cook for 1 minute. Add flour and whisk to combine. Let the mixture cook, stirring often for 2 minutes.

Gradually whisk in warm milk. Continue cooking, stirring often, until sauce is simmering and thickened. Let sauce bubble gently until thick, about 5-10 minutes longer, stirring often so it doesn’t scorch on bottom. Season to taste with salt and pepper.

To assemble lasagna cups, spray a 12-count muffin tin with cooking spray and place 12 of your largest squash slices in the bottom each muffin cup. Spoon a layer of the ricotta mixture into each cup, and pour some of the white sauce over the top. Sprinkle with Fontina cheese. Repeat layers once more, this time laying the squash piece in the opposite direction of the first. Top with freshly grated Parmersan or pecorino and bake for 30-35 minutes, or until brown and bubbly.

While lasagna cups are baking, set a skillet over medium heat with a some olive oil in it. Add the sage leaves and fry them for about 45 seconds. Remove the leaves from the skillet and drain on paper towels.

When lasagna is done, sprinkle each roll with a little nutmeg, top with a fried sage leave and serve!