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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (good sized)
- 2 1/2 cups butternut squash (cooked, for the entire recipe, 2 cups will be for filling mixture, ½ cup will be reserved for the sauce)
- 1 cup ricotta
- 1/4 cup frozen chopped spinach (measured after it is drained well)
- 1/2 cup grated Parmesan
- 1/3 cup asiago (grated)
- 1 egg
- 1 lemon zest
- 1 garlic clove (small, grated on a microplane)
- salt
- pepper (to taste)
- 9 cooked lasagna noodles
- 1/2 cup squash (reserved, pulp, pureed smoother than the pulp for the filling)
- 1/2 white onion (or 2 shallots)
- 1/2 stick unsalted butter
- 1 bunch sage leaves (small)
- 3/4 cup stock (I used chicken)
- 3/4 cup cream
- 1/2 cup grated Parmesan
- salt
- pepper (to taste)
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