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Roasted Butternut Squash Lasagna
Ingredients
  • subheading: FOR THE FILLING:
  • 2 large butternut squashes (about 2 pounds each), halved lengthwise and seeded
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 stick unsalted butter, cut into pieces
  • 2 ¼ cups finely grated Parmesan cheese (about 8 ounces), plus more if needed
  • ½ cup finely crushed amaretti cookies, plus more if needed
  • ¼ cup finely chopped fresh sage, plus more if needed
  • ¼ teaspoon freshly grated nutmeg, plus more if needed
  • subheading: FOR THE BECHAMEL:
  • 6 tablespoons unsalted butter, cut into pieces
  • ¼ cup plus 2 tablespoons all-purpose flour
  • 6 cups whole milk
  • Coarse salt
  • ¼ teaspoon freshly grated nutmeg
  • subheading: FOR ASSEMBLY:
  • Homemade Pasta
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