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Squash and Broccoli Rabe Lasagna

Ingredients

• INGREDIENTS
• Filling
• 2 2-lb. butternut squash, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
• 3 tablespoons olive oil plus more
• Kosher salt, freshly ground pepper
• 2 pounds broccoli rabe (rapini), tough stems removed
• Crushed red pepper flakes
• 1 pound fresh mozzarella, coarsely grated
• 1 pound whole-milk ricotta
• 1 cup finely grated Parmesan
• 1 tablespoon finely grated lemon zest
• 2 teaspoons minced fresh sage
• 1 teaspoon minced fresh rosemary
• Béchamel and Assembly
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup unbleached all-purpose flour
• 5 cups (or more) half-and-half
• 1/8 teaspoon (or more) freshly grated nutmeg
• 1 bay leaf
• Kosher salt, freshly ground pepper
• 1 pound lasagna noodles
• 3/4 cup finely grated Parmesan

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