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For 10-12 servings
2 – 1 kg butternut squash or pumpkin, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
3 tablespoons olive oil plus more
Kosher salt, freshly ground pepper
1 kg broccoli rabe (Rapini), tough stems removed, OR Amaranth (Vlita) or Dandelion (Radikia)
Crushed red pepper flakes
450 g fresh mozzarella coarsely grated, OR Malaka
450 g pound whole-milk ricotta, OR Myzithra
1 cup finely grated Parmesan or grated aged Anthotiro
1 tablespoon finely grated lemon zest
2 teaspoons minced fresh sage
1 teaspoon minced fresh rosemary

1/4 cup (1/2 stick) unsalted butter
1/4 cup unbleached all-purpose flour
5 cups (or more) half-and-half
1/8 teaspoon (or more) freshly grated nutmeg
1 bay leaf
450 g lasagne noodles
sea salt & freshly ground pepper
3/4 cup finely grated Parmesan or grated aged Anthotiro

Cooking process:
Preheat oven to 400°. Place pumpkin and 3 tablespoons oil in a large bowl; season generously with salt and pepper and toss to evenly coat. Transfer to 2 rimmed baking sheets, spreading out in a single layer, overlapping slightly. Roast until tender but not mushy, about 15 minutes. Let cool.

Quickly blanch greens in a large pot of boiling salted water just wilted. Drain; briefly cool under running water. Squeeze out excess water; coarsely chop and transfer to a large bowl. Season with salt, pepper, and red pepper flakes; drizzle with oil and toss to coat.

Mix mozzarella/malaka and next 5 ingredients in a large bowl; season with salt and pepper. DO- AHEAD: Pumpkin,greens, and cheese mixture can be made 1 day ahead. Cover separately and chill.


Melt butter in a large heavy saucepan over medium heat. Add flour; stir until slightly thickened (do not allow mixture to turn brown), 2–3 minutes. Increase heat slightly; slowly whisk in 5 cups half-and-half, 1/2-cupful at a time, allowing béchamel to thicken between additions (adding half-and-half gradually will help to prevent lumps from forming). Add 1/4 teaspoon nutmeg and bay leaf.

Reduce heat to low and cook, thinning with more half-and-half if too thick, until sauce is a milk-shake–like consistency, about 10 minutes longer. Season to taste with salt and pepper. Strain through a fine-mesh sieve into a medium metal bowl. Set bowl over a large saucepan of gently simmering water. Cover and keep warm.

Cook lasagna noodles in a pot of well-salted boiling water until still quite al dente, 8–9 minutes. Transfer immediately to a large bowl of ice water to cool. Drain; spread out noodles on a kitchen towel or baking sheets lined with parchment paper, placing a kitchen towel or parchment between layers.

Ladle about 1/4 cup béchamel into a 34x23x5 cm baking dish; spread evenly over bottom. Line dish with a single layer of noodles, cutting as needed to fit (use large scraps in subsequent layers). Layer 1/3 of pumpkin over. Scatter 1/3 of greens over. Dollop 1/3 of ricotta/myzithra mixture randomly over greens. Drizzle 1/2 cup béchamel evenly over ricotta mixture. Repeat process 2 more times for a total of 3 layers, finishing with a layer of noodles. Spread remaining béchamel over; top with Parmesan/Anthotiro. DO- AHEAD: Lasagna can be assembled 1 day ahead. Cover and chill. Return to room temperature before continuing.

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