• Pre-heat oven to 375°F.

Butternut/Ricotta Mixture:

• Fill a large pot with approximately one litre of water and bring to a boil.
• While water is heating, peel, scoop out, and dice your butternut squash into 0.5-1 inch cubes. Place in the boiling water and simmer for 10 or so minutes until butternut is quite tender.
• Drain water off and run butternut under cold water for a few minutes until cooled slightly.
• Place in a large bowl. Mash with a fork or potato masher until smooth.
• In a large bowl, mix the butternut puree with the ricotta.

Lasagna Noodles:

• While prepping the rest of lasagna components, soak noodles in warm water.
• Greek Yogurt Sauce:In a medium bowl, combine Greek yogurt, milk, nutmeg, and sage leaves.

Assembly:

• In a 9x9 inch baking pan, scoop about ½ a cup of the Greek yogurt sauce into the bottom of the pan. Arrange lasagna noodles {you will need to break them into pieces in order to cover the whole pan}.Spread half of the butternut-ricotta mixture over noodles, smoothing with a spatula. Sprinkle with half of the chicken, and top with another ½ cup of the sauce. Scatter ½ cup of shredded mozzarella.
• Assemble the next layer of noodles, butternut/ricotta, chicken, sauce and mozza as above.
• Top with another layer of lasagna noodles, pouring any remaining sauce over top. Sprinkle with 1 cup of mozzarella.
• Spray aluminum foil with oil, cover, and bake for 40 minutes. Remove aluminum foil and return to the oven for another 10 or so minutes, until cheese is brown and bubbly.
• Allow to cool for 10 or so minutes before serving.