1-Getting started with roasted garlic: cutting the top of the bulb, drizzling it with olive oil, wrapping it in foil, and baking at 400 degrees Fahrenheit for 40 minutes; then squeeze out the softened cloves.

2-For the butternut squash: cook it by methods like microwaving: cut it in half, remove the seeds, place it face down in a dish with about 1 inch of water, and microwave for 10-15 minutes until tender.

3-Preheat your oven to 350 degrees Fahrenheit to get everything ready.

4-Next, boil water with a drizzle of olive oil and cook the 8 lasagna noodles for 1 minute less than the package directions; drain them and drizzle with olive oil to prevent sticking.

5-In a pan, brown the 3 links of sweet or spicy Italian turkey sausage and set it aside for later.

6-Now, blend the cooked butternut squash with the roasted garlic, 1/4 cup fresh grated Parmesan cheese, 1/4 cup ricotta cheese, 1/4 cup milk, 1/2 teaspoon kosher salt, and a dash of black pepper in a food processor until smooth; add more milk if you need to adjust the thickness.

7-For the sauce, melt 2 tablespoons butter in a saucepan over medium heat; add 1/2 cup milk, 1/2 cup heavy cream, and 1/3 cup prepared basil pesto.

8-Bring it to a slight boil, reduce the heat, stir in 1/2 cup fresh grated Parmesan cheese, and simmer on low for about 10 minutes.

9-If the sauce thickens too much, add some reserved pasta water and season with salt and pepper.

10-Lay each cooked lasagna noodle flat, spread the squash mixture evenly over it, sprinkle with the browned turkey sausage and 1/3 cup fresh grated Parmesan cheese, then roll it up tightly.

11-Pour one-third of the pesto cream sauce into a baking dish, place the roll-ups seam side down, pour the remaining sauce over them, and sprinkle with additional fresh grated Parmesan cheese; cover with foil.

12-Finally, bake for 25-30 minutes until it’s bubbly and perfect.