Butternut Squash Lasagna With Italian Sausage And Sage

INGREDIENTS

1 1/2

lbs Fennel sausage, fresh

Bay leaf

lbs Butternut squash

1 cup

Fennel, small

2 tsp

Marjoram, fresh leaves

1 1/2 cups

Onion, small

1 cup

Pink lady or honeycrisp apple

5/16 cup

Sage, fresh leaves

sprigs Thyme, fresh

Eggs

1/2 cup

Chicken stock or canned low-sodium chicken broth

sheets No-boil lasagna noodles

1 tsp

Black pepper, freshly ground

1/2 tsp

Cinnamon, ground

1 1/2 tsp

Salt

1/4 cup

Olive oil, extra-virgin

2 tbsp

Olive oil

1/2 cup

Hazelnuts, lightly toasted

4 tbsp

Butter, unsalted

1/2 cup

Heavy cream

8 oz

Mascarpone cheese

3/4 cup

Parmigiano-reggiano cheese

1 lb

Whole-milk mozzarella cheese, grated

1 lb

Whole-milk ricotta cheese