One of my favorite meals I make is a lasagna with layers of lasagna noodles, roasted butternut squash, sauteed chard & sometimes ricotta. I usually serve it with a sage butter on top. (It is very delicious and reminiscent of a pumpkin or squash ravioli with a sage butter) There are similar recipes on the internet and they always call for a bechamel sauce on top, but this never seems quite right to me. I find bechamel so.....uninspired. There has to be something better to top it with so the noodles don't dry out. Any ideas?