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Ingredients
  • SCALE 1x 2x 3x
  • 1 large butternut squash
  • 1 ¼ teaspoon salt, divided
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon extra-virgin olive oil
  • 1 large sweet onion, sliced
  • ½ teaspoon ground pepper, divided
  • ½ teaspoon dry thyme
  • 16 ounces part-skim ricotta
  • 1 large egg
  • 28-ounces canned crushed tomatoes
  • 3 tablespoons chopped fresh basil
  • 9 uncooked lasagna noodles
  • 8 ounces shredded sharp cheddar cheese
  • 3 tablespoons Parmesan cheese
Steps
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