Notes from Melinda (which I followed): Here is the recipe I used on Thursday. It may look involved, but it really isn't bad. I put it together in the morning and stuck it in the fridge until it was time to bake. I used 12 regular lasagna noodles in a 9"x13" pan, but I think I would have been happier with 16. If you read the recipe, it calls for four layers of noodles and I ended up with three. Or maybe I should have used a narrower dish. The squash mixture seemed loose as I was mixing it, so I only added a cup of chicken stock. It thickened as it baked. I used one 2-lbs pack of pre-cut butternut squash from the cold produce room at Costco. I would recommend the extra cost of fresh mozzarella. I can never shred the stuff, so I just cubed it fairly small. Costco has a 2-lbs pack that isn't exorbitant. I used low-fat ricotta. I can never tell a difference. Cooking the sage in butter is really worth the effort.