Lasagna Of Roasted Butternut Squash Recipe

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Michael Chiarello on Food Network
Nutrition per serving    (USDA % daily values)
CAL
927
FAT
166%
CHOL
117%
SOD
97%

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Ingredients for 8 servings

pinch Freshly ground black pepper

1 cup freshly grated Parmesan

1/2 tsp 1 freshly ground black pepper

1 lb mozzarella, grated

2 cup ricotta cheese (or a 15-ounce container)

1 lb dried lasagna sheets (about 24 sheets), each 6 1/2 by 3 inches

1 tbsp Fennel and Cinnamon Spice Blend, recipe follows

3 tbsp extra-virgin olive oil

1/2 tsp freshly grated nutmeg

Extra-virgin olive oil

2 tsp ground cinnamon

1 tsp freshly grated nutmeg

1 tbsp sage, minced

2 tsp salt

2 x butternut squash, about 3 to 5 pounds

2 tsp teaspoons minced garlic

2 x large eggs

2 quart whole milk

pinch Salt

6 tbsp 6 tablespoons unsalted butter

3 tbsp fennel seeds

1/2 cup all-purpose flour

1 tbsp finely chopped fresh sage leaves

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