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Butternut Squash and Sun-Dried Tomato White Lasagna
HALF BAKED HARVEST19Ingredients
2Hours
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups butternut squash (cubed, about 1 medium squash)
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. honey
- kosher salt
- pepper
- 6 Tbsp. butter
- 2 cloves garlic (minced or grated)
- 1 Tbsp. fresh sage (chopped)
- 1 tsp. dried basil
- 1/4 cup flour
- 3 1/2 cups whole milk
- 1/4 tsp. grated nutmeg (fresh)
- 1 cup shredded fontina cheese
- 1 cup Parmesan cheese (grated)
- 2 cups whole milk ricotta
- 2 cups provolone (shredded)
- 8 oz. oil-packed sun-dried tomatoes (oil drained and chopped)
- 1 box lasagna noodles (no-boil)
- 2 Tbsp. toasted pine nuts
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