Roasted Butternut Squash and Spinach Lasagna.

Bahan-bahan (8 porsi)

• 6 cups cubed butternut squash (about 1 medium squash)
• 2 tablespoons extra virgin olive oil
• kosher salt and black pepper
• 6 tablespoons Vermont Creamery Cultured Butter
• 3 cloves garlic, minced or grated
• 12 fresh sage leaves
• 2 sprigs fresh rosemary
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups low sodium chicken or vegetable broth
• 1/4 teaspoon fresh grated nutmeg
• 1 cup shredded gouda or fontina cheese
• 2 cups whole milk ricotta
• 2 cups shredded provolone
• 2 package s (10 ounce) frozen spinach, thawed and drained or 4 cups fresh baby spinach
• 1 box no-boil lasagna noodles
• 3 ounces thinly sliced prosciutto, torn ((optional))