INGREDIENTS
1
kabocha or butternut squash, peeled, seeded, cut into 1/2” pieces (about 3 cups)
1
Crispy sage leaves to finish
2 cloves
Garlic
1 tsp
Lemon
1
Onion, small
1 tbsp
Sage, fresh
1
Egg, large
2 cups
Chicken or vegetable stock, low-sodium
1
package Lasagna noodles
1 pinch
Nutmeg
2
Salt and freshly ground black pepper
2 tbsp
Olive oil
1 cup
Mozzarella, fresh
1 cup
Parmigiano-reggiano
1 lb
Ricotta, fresh