Preheat the oven to 425°F.

Brush 1 tablespoon of olive oil all over the squash then place cut-side down on a baking sheet. Roast until soft and turning brown in some spots, 35 to 40 minutes. Scoop out the flesh into a small bowl and mash with a fork.

While the squash cooks, heat a skillet over medium-low heat and add 2 tablespoons of olive oil.

Add the onion, sage, a sprinkle of salt, and a few grinds of pepper. Cook, stirring occasionally for 10 minutes. Add the jalapeno and continue to cook until the onion is softened and caramelized, 10 to 15 minutes more.

Once the onion mixture is cooked, add it to the mashed squash and stir well to combine. Set aside.

Warm the pasta sauce in a saucepan over low heat.

While the onions cook, prepare the béchamel sauce. Melt the butter in a saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Then reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Stir in the thyme leaves, taste, and season with salt and pepper, if required. Remove from the heat and whisk in ricotta until smooth. Let stand for 10 minutes.

Bring 4-5 litres of water to a boil in a stockpot. Add salt to taste. Add pasta to boiling water. Boil uncovered for 7 minutes (or just less than package instructions), gently stirring occasionally. Drain and set aside on a sheet pan lightly covered with cooking spray (or brush olive oil) between layers to prevent sticking. You may want to cook the noodles in two batches if your pot isn’t big enough.

Position a rack in the center of the oven and preheat to 400°F.

Lightly butter (or oil) the sides of a 3.5-Quart sauteuse pan or baking pan. Add approximately 500 ml of the pasta sauce into the bottom of the pan.

Spread parchment paper over your working surface/table large enough to fit 9 rows of 2 pieces of pasta. Spray lightly with an olive oil cooking spray.

Prepare your rows: Lay 2 pieces of pasta, overlapping an inch in the middle. Repeat until you have created 9 rows.

Divide the squash mixture evenly between the 9 (double length) noodle sets. Then use a spoon to create an even layer of squash. Next, evenly spread the béchamel sauce over the squash. Sprinkle the shredded mozzarella evenly over the béchamel and then layer the turkey slices, 3 halves per noodle set. (optional).

Starting at one end, carefully roll a lasagna noodle set, taking extra care when you get to the overlapping seam. Try not to roll too tight, because the layers will squeeze out.

Once you reach the end, turn the roll so a ‘pinwheel’ side faces up and gently nestle it into the tomato sauce at the bottom of the pan. Repeat for the next eight rolls.

Spoon pasta sauce in between the lasagna rolls and lightly overtop. Be sure to leave the sauce ½-inch below the top of the pan so that it does not boil over. Keep any remaining sauce warm for serving.

Sprinkle ¼ cup the Parmesan over the rolls.

If cooking immediately, bake for 40 to 50 minutes uncovered, until the sauce starts to bubble and to the top is golden.

Let the lasagna stand for 10 minutes before serving.

You can prepare this dish for up to 24 hours before baking it. Assemble the lasagna rolls in the pan as above, before cooking it, tightly cover the baking dish with lightly greased aluminum foil and in and refrigerate. When you are ready to cook the lasagna, preheat the oven to 400°F. Bake the roll ups for approximately 60 minutes (due to its cold temperature, the lasagna roll ups that have been stored in a refrigerator requires a slightly longer cooking time).

Drizzle with a good olive oil, sprinkle with more Parmesan, chili flakes, and chopped parsley. Enjoy!

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