Squash and Caramelized Onion Lasagna

Preheat oven to 375 degrees F (190 degrees C).

In large skillet, melt 2 tablespoons (25 mL) of the butter over medium-low heat; cook onions, stirring occasionally, for 35 to 45 minutes until golden brown. Set aside.

Meanwhile, in heavy saucepan, melt remaining butter over medium heat; stir in flour and cook, stirring, for 2 minutes.

Gradually whisk in milk; bring to boil.

Reduce heat to medium-low; cook, stirring, for 10 to 15 minutes or until thickened.

Remove from heat; stir in 1/4 cup (50 mL) of the Parmesan cheese, salt, pepper and nutmeg.

Meanwhile, in large pot of boiling salted water, cook noodles for 8 to 10 minutes or until almost tender.

Reserving cooking liquid, remove noodles from pot; rinse in cold water.

Arrange in single layer on damp tea towel.

Return reserved cooking liquid to boil.

Add broccoli; cook for about 2 minutes or until almost tender.

Drain and refresh under cold water; drain again. Set aside.

In food processor, pulse ricotta with squash purée until very smooth.

Transfer to large bowl; stir in egg, egg yolk, bread crumbs, Parmesan cheese, salt, pepper and nutmeg until well blended. Set aside.

Set aside 1 cup (250 mL) of the cheese sauce.

Arrange 3 noodles in single layer in greased 13- x 9-inch (3 L) glass baking dish.

Spread with half each of the squash filling, broccoli, onions and remaining cheese sauce. Repeat layers.

Top with remaining noodles and reserved cheese sauce.

Sprinkle with remaining Parmesan cheese.

Bake for about 40 minutes or until light golden and bubbly.

Let stand for 10 minutes before serving.