INGREDIENTS
1 lb
Butternut squash
1
head Escarole
1
head Garlic, cloves separated but not
2 15 ounce cans
Pumpkin puree, pure
10
Sage, fresh leaves
3
Eggs
1 1/2 cups
Chicken stock
1
box No-boil flat lasagna
3 tbsp
All-purpose flour
1
Kosher salt
1
Nutmeg
1
Pepper, Freshly ground
6 tbsp
Butter
12 oz
Italian fontina
3 cups
Milk
2 cups
Parmigiano-reggiano
2 cups
Ricotta, fresh