1 head escarole, coarsely chopped
1 head garlic, cloves separated but not peeled
6 tablespoons butter
10 to 12 fresh sage leaves, torn
1 pound butternut squash, peeled and cut into bite-size pieces
Freshly ground pepper
1 1/2 cups chicken stock
3 tablespoons all-purpose flour
3 cups milk
Freshly grated nutmeg
Two 15-ounce cans pure pumpkin puree
2 cups fresh ricotta
2 cups freshly grated Parmigiano-Reggiano
1 box no-boil flat lasagna
12 ounces Italian Fontina, Fontina Val D'Aosta or Gouda cheese, shredded
The lasagna can be wrapped tightly and refrigerated or frozen for a make-ahead meal. Reheat, covered, until hot, 45 minutes to 1 hour, then uncover and bake for 10 to 15 minutes more.
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