Butternut Squash And Hazelnut Lasagne

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
685
FAT
131%
CHOL
54%
SOD
66%

Comments

A friend made this for me for my birthday about 8 years ago. I love it!! When making the sauce I often use butter fried sage instead of bay leaves.
f1cf9efef275   •  27 Sep   •  Report
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Ingredients for 6 servings

1 large onion, chopped

3 tablespoons unsalted butter

3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces

1 teaspoon minced garlic

1 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons chopped fresh flat-leaf parsley

4 teaspoons chopped fresh sage

1 cup hazelnuts (4 oz), toasted , loose skins rubbed off with a kitchen towel, and coarsely chopped

5 tablespoons all-purpose flour

5 cups milk

1 bay leaf (not California)

1/8 teaspoon white pepper

1/2 lb fresh mozzarella, coarsely grated (2 cups)

1 cup finely grated Parmigiano-Reggiano (3 oz)

12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb)

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