Butternut Squash Lasagna

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Arctic Garden Studio


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1 medium butternut squash, peeled and cubed

1 to 2Tbsp. olive oil

½ lb. Italian sausage (pork or chicken)

¼ cup butter

2 small onions, chopped

3 cups crimini mushrooms, sliced

~Salt and pepper

1 bunch chard, stems removed, leaves chopped

1 tsp. dried thyme

2 lb. ricotta cheese

3 to 4 cups mozzarella cheese, shredded

2 cups Parmesan cheese, grated

4 large eggs, beaten

~Extra-virgin olive oil

1 package (9 ounces) no-boil lasagne noodles (or 3 sheets fresh pasta)

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