Butternut Squash Lasagna

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Cooking with Michele
Nutrition per serving    (USDA % daily values)
CAL
468
FAT
68%
CHOL
49%
SOD
28%

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Ingredients for 6 servings

1 1/2 pounds butternut squash, about 6 cups when cubed

2 tablespoons butter

2 tablespoons flour

2 cups milk, whole or 2%

salt and pepper, to taste

1/2 teaspoon nutmeg, freshly ground

15 ounces ricotta cheese, whole milk or part skim

12 lasagna noodles, whole wheat or white, cooked al dente

1/2 pound mozzarella cheese, shredded

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