Butternut Squash and Sun-Dried Tomato White Lasagna

Bahan-bahan (8 porsi)

• 4 cups butternut squash, cubed ((about 1 medium squash))
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey
• kosher salt and pepper
• 6 tablespoons butter
• 2 cloves garlic, minced or grated
• 1 tablespoon fresh sage, chopped
• 1 tsp dried basil
• 1/4 cup flour
• 3 1/2 cups whole milk
• 1/4 teaspoon fresh grated nutmeg
• 1 cup shredded fontina cheese
• 1 cup parmesan cheese, grated
• 2 cups whole milk ricotta
• 2 cups shredded provolone
• 1 jar (8 ounce) oil packed sun-dried tomatoes, oil drained and chopped
• 1 box no-boil lasagna noodles
• 2 tablespoons toasted pine nuts