6 Cups cubed Butternut squash (about 1 medium squash)
2 tablespoons extra virgin olive oil
kosher salt and black pepper
6 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
3 cloves minced or grated garlic
12 leaves fresh sage
2 sprigs fresh rosemary
1/4 cup all-purpose flour
2 cups whole milk
2 cups low sodium chicken or vegetable broth
1/4 teaspoon fresh grated nutmeg
1 cup shredded gouda or fontina cheese
2 cups whole milk ricotta
2 cups shredded provlone
20 oz thawed and drained, or 4 cups fresh baby spinach frozen spinach
1 box no-boil lasagna pasta sheets
1 oz torn thinly sliced prosciutto