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Pumpkin Lovers Lasagna

Rachael Ray : Cooking Channel
  • 110 minutes
  • Serves 6 to 8

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