Lasagna with butternut squash and bacon

Ingredients:

• 1 tablespoon unsalted butter, room temperature
• 1 tbsp flour
• 6 thick slices bacon, diced
• 1 small onion, chopped
• 3 cloves garlic, crushed
• 3 tbsp chopped fresh parsley
• 2 tbsp chopped fresh sage
• 3/4 tsp dry Italian seasoning
• 2.5 cups whole milk
• 1 cup heavy cream
• 3/4 tbsp. grated parmesan
• 220 g fresh mozzarella, grated
• 220 gr. fontina cheese, grated
• 21 no-boil lasagna noodles (from a 450g package)
• 2 butternut squash, peeled, halved and sliced ​​0.5cm thick.
• 1/4 cup breadcrumbs

Preparation:

1. Preheat oven to 190°C.
2. In a small bowl, combine the butter and flour to form a paste. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Drain most of the fat from the pan, reserving 2 tablespoons.
3. Add the onion to the skillet and cook until softened, about 4 minutes. Add the garlic, parsley, sage, and Italian seasoning and cook until the garlic is softened, about 1 minute. Season with 1 teaspoon each salt and black pepper. Add the milk and heavy cream and bring to a simmer. Stir in the butter paste and cook until thickened, about 6 minutes. Remove from heat and stir in 1/2 cup Parmesan and the bacon.
4. Combine the mozzarella and fontina in a bowl. Spread 1/2 cup of the cream sauce in the bottom of a 9 x 13-inch baking dish; top with 3 lasagna noodles. Top with an overlapping layer of pumpkin slices, then another 1/2 cup of sauce and 1/3 cup of the mozzarella and fontina mixture.
5. Repeat the layers 5 more times (noodles, pumpkin, sauce, cheese), using all of the butternut squash. Top with the remaining 3 lasagna noodles, then the remaining sauce and the mozzarella-fontina mixture. Cover with foil and bake until the squash is tender, 35-40 minutes.
6. Mix breadcrumbs with the remaining 1/4 cup Parmesan; sprinkle over the lasagna. Bake, uncovered, until golden brown, 15 minutes. Let cool for 10 minutes and serve.