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Butternut Squash Lasagna
Ingredients
  • 8 cups chopped butternut squash (about 3 lb.)
  • 2 tablespoons olive oil
  • ¼ teaspoon cayenne pepper
  • ¼ cup butter, plus more for greasing
  • 2 (15-oz.) containers whole-milk ricotta cheese
  • 4 ounces Parmesan cheese, grated (about 1 cup)
  • 3 large eggs
  • ½ teaspoon kosher salt
  • 1 (15-oz.) pkg. frozen chopped spinach, thawed and drained well
  • 1 ½ teaspoons chopped fresh sage, plus more leaves for garnish
  • 1 (9-oz.) pkg. no-boil lasagna noodles (such as Barilla Oven-Ready Lasagne)
  • 1 pound fresh mozzarella cheese, shredded (about 4 cups)
Steps
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