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Lasagne With Butternut Squash-Roasted Garlic-Brown Butter Sauce, Sweet Sausage And Mixed Greens With Ricotta Recipe

Ingredients

• For the sauce:
• 3 bulbs garlic, root end attached, top cut off to expose cloves
• EVOO – Extra Virgin Olive Oil, for drizzling plus 2 tablespoons
• Salt and pepper
• 1 medium to large butternut squash (about 2 1/2 to 3 pounds), peeled, seeded and cut into bite-sized pieces
• 1 large onion, chopped
• White pepper
• Freshly grated nutmeg, about 1/4 teaspoon
• 1 1/2 cups white wine
• 1 cup vegetable or chicken stock
• 8 ounces mascarpone cheese
• 6 tablespoons butter
• 18 sage leaves
• For the pasta:
• 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
• 2 pounds sweet sausage with fennel seeds, casings removed
• 1 clove garlic, crushed
• 1 medium head escarole, shredded and coarsely chopped into 1/4- to 1/2-inch pieces
• 1 bunch flat-leaf kale, stemmed, shredded and coarsely chopped into 1/4- to 1/2-inch pieces
• 1 bunch medium-size leaf spinach, stemmed, shredded and coarsely chopped into 1/4- to 1/2-inch pieces
• Salt, pepper and nutmeg, to taste
• Juice of 1 lemon
• 3 cups fresh ricotta cheese, drained
• 1 1/2 cups grated Parmigiano-Reggiano, divided
• 1 egg
• 1 box flat, no-boil lasagna sheets
• 1 1/2 cups Fontina Val d’Aosta or mozzarella (dry cheese in fridge for several hours or overnight wrapped in a paper towel), coarsely shredded

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