Quick, glamorous, from-scratch vegetarian lasagna? Yes, please! Note: You'll need 1 full recipe (3 cups) of Béchamel Sauce, listed below. For quicker, less creamy results, you could substitute ricotta cheese.
In a bowl, mix together the butternut squash, ricotta, egg, nutmeg, lemon zest, and Parmigiano-Reggiano until combined. Season with 1-1/4 teaspoons salt.
Spread 1/4 cup of the squash mixture on each lasagna noodle, leaving a 1-inch border on both ends, then sprinkle each noodle with 2 tablespoons of the fontina.