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Ingredients
US|METRIC
4 SERVINGS
- 6 cups butternut squash (cubed)
- 2 Tbsp. olive oil
- 7 cloves garlic (minced, divided )
- 1 tsp. salt (and freshly ground pepper, divided)
- 1/2 tsp. ground nutmeg (divided)
- 2 tsp. fresh thyme
- 6 fresh sage leaves (chopped)
- 1 tsp. brown sugar
- 1/4 cup butter (divided )
- 4 cups kale leaves (torn)
- 1 lb. ricotta cheese (full-fat)
- 1 lb. ricotta cheese (fat free)
- 1 large eggs
- 1 cup shredded fontina
- 1/4 cup all-purpose flour
- 1 qt. low-fat milk
- 1 lb. lasagna noodles (cooked, (use regular cooked noodles, not no-boil. They end up being too starchy))
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