INGREDIENTS
6 cups
Butternut squash
7 cloves
Garlic
4 cups
Kale, leaves
6
Sage, fresh leaves
2 tsp
Thyme, fresh
1
Egg, large
1 lb
Lasagna noodles, cooked
1/4 cup
All-purpose flour
1 tsp
Brown sugar
1/2 tsp
Nutmeg, ground
1 tsp
Salt and freshly ground pepper
2 tbsp
Olive oil
5/16 cup
Butter
1 cup
Fontina cheese
1 qt
Low-fat milk
1 lb
Ricotta cheese, full-fat
1 lb
Ricotta cheese, fat-free