Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs

Ingredients

• 5 Tbs. unsalted butter
• Freshly ground black pepper
• ¼ tsp. freshly grated nutmeg
• 1-¼ cups crumbled fresh goat cheese (4 oz.)
• Kosher salt
• 2 tsp. extra-virgin olive oil
• 2 medium cloves garlic, unpeeled
• + 8 more ingredients
• • 2 sprigs fresh thyme plus 2 tsp. chopped leaves
  • ¼ cup coarse dry breadcrumbs or panko
  • 3 cups whole milk
  • 1-¹/₈ oz. (¼ cup) all-purpose flour
  • 2 sprigs fresh sage plus 1 tsp. chopped leaves
  • 1 recipe Fresh Pasta for Lasagne
  • 1 cup finely grated Pecorino Romano (2 oz.)
  • 1 large butternut squash (about 3 lb.), halved lengthwise and seeded

Position a rack in the center of the oven and heat the oven to 425°F. Put the squash cut side up on a large, heavy-duty rimmed baking sheet. Put 1 garlic clove and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp. of the oil and then season each with 1/4 tsp. salt and a few grinds o...

View full recipe at Fine Cooking