1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook for a few minutes or until it is softened and translucent.
2. Add the garlic and sage and cook for another minute.
3. Add the squash/pumpkin and spices and stir to combine. Slowly whisk in the milk and broth. Season, to taste, with salt and pepper. Bring the mixture to a simmer.
4. Break the lasagna noodles into 2-inch pieces and add them to the skillet. Reduce the heat to medium-low and simmer, stirring occasionally, or until the noodles are tender and the sauce has thickened, about 15-20 minutes.
5. Dollop the ricotta cheese all over the surface, stirring it into the sauce in a few places (not all the way, though! You want larger dollops of the ricotta throughout).
6. Sprinkle the mozzarella and parmesan cheeses evenly over the top and cover the pan so that the cheese can start to melt.
7. Place the skillet, uncovered, in the oven and broil for 1-2 minutes or until the cheese is gooey, melted, and golden brown in spots.
8. Garnish with additional sage and serve.

NOTE:

1. If you cannot find canned squash puree, feel free to sub with a can of pumpkin puree, OR make your own.
2. To make your own, roast 2 cups of cubed/peeled/seeded butternut squash with a drizzle of olive oil and pinch of salt in a 375°F oven for 25-30 minutes or until soft and caramelized in spots.
3. Puree the squash until smooth in your food processor. Follow the lasagna recipe above, subbing the canned puree with the homemade.