Preheat your oven to 375° F. Line a baking sheet with parchment paper. Slice your squash in half lengthwise, remove seeds and pulp. Coat the cut sides with olive oil and season with salt and pepper. Roast, cut side down, for 35-40 minutes, or until really tender.
In a non stick pan, heat 1 tbs olive oil and sauté your shallot on medium low for 3 minutes. Add the garlic and stir for 30 seconds. Transfer the butternut squash flesh into the pan and season with salt and pepper to taste. Pour in a little at a time of the warmed water, to achieve your desired sauce consistency. Lastly, stir in the shredded Parmesan cheese and remove from heat.
Ricotta Mixture:
Remove the stem part of your kale leaves. Add them to a pan and heat for a few minutes until they just start to wilt. Transfer to a cutting board and pat them dry. Chop them up.
In a large bowl, combine the ricotta, chopped kale, grated parmesan, egg, nutmeg, salt and pepper to taste.
Assembly:
Preheat your oven to 375° F.
Spread 1/3 of the sauce on the bottom of a 9x13" baking dish. Arrange three noodles to form a single layer over the sauce. Top the noodles with HALF of the ricotta mixture and spread out covering the noodles. Add another 1/3 sauce on top and spread that out. Top with some shredded mozzarella.
Arrange another layer of noodles, spread the remaining half of ricotta mixture and sprinkle with mozzarella shreds.
Lastly, arrange the final layer of noodles and transfer the remaining 1/3 butternut squash sauce and spread out. Sprinkle the remaining shredded mozzarella. Top with your sage leaves and bake for 30 minutes covered and 15 minutes uncovered. Allow to cool 15 minutes prior to slicing.
Notes
I use Del Cecco lasagna noodles. They are raw/uncooked when I assemble the lasgana and place them in the oven. IMPORTANT: make sure every inch of the noodles are covered or touching sauce and they undoubtedly cook in the oven every time.