Butternut Squash and Sage Lasagna

INGREDIENTS

• 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 pound whole-milk ricotta cheese
• 1/2 cup heavy cream
• 2 large egg yolks
• 1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
• Freshly grated nutmeg
• 2 tablespoons unsalted butter
• 1/3 cup loosely packed fresh sage leaves, coarsely chopped
• 1 1/4 cups homemade or store-bought low-sodium chicken or vegetable stock
• , (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked Fresh Lasagna Noodles
• 4 ounces finely grated Parmesan cheese (1 1/4 cups)