• Preheat the oven to 400° F. Cut the butternut in half spray or brush with a little oil, season with salt and pepper and roast cut side down for 20 minutes or until the butternut is cooked. Scoop out all the pulp, mash with a fork or blender and set aside. Lower the oven temperature to 375°F.
• While the butternut roasts warm 1 tablespoon butter in a sauce pan over low heat. Add the all purpose flour and sauté for 20 seconds. Slowly pour the milk whisking constantly. Bring it up to a gentle simmer. Season with salt, black pepper, and 1/2 the nutmeg. Stir constantly to prevent lumps. Once the milk has thickened take it off the heat add add 3/4s of the mozzarella. 
• In a separate pan add and heat the olive oil. Add the sage leaves and fry until crisp for 1 minute. Remove to a paper towel. Now Add the chopped veggies and cook until soft. Add the ground Turkey meat and cook until no longer pink. Add the Italian seasoning, cinnamon, nutmeg, fennel, chili flakes and the marinara sauce. Cook for 10-12 minutes till the meat has fully cooked and the veggies are soft. 

Assembly

• In a large baking dish, about the size of the lasagna thinly spread a layer of Turkey sauce. Place lasagna sheets to cover the sauce. Add the remaining turkey sauce and spread it over the lasagna sheets. Cover with another layer of lasagna sheet.
• Add the roasted butternut and spread evenly. Sprinkle 1/4 cup parmesan cheese, followed by a layer of lasagna. The final layer is the cheese sauce spread evenly topped with the remaining mozzarella. Garnish with the sage leaves and bake in the preheated oven for 20 minutes. Once done baking remove and let it rest for 15 minutes before serving.