INGREDIENTS
6 ozs
Reduced fat ground pork sausage
8 ozs
Sliced cremini mushrooms
1 c
Chopped yellow onion
1 c
Cubes butternut squash
3 TBSPs
Fresh sage
1/2 TBSP
Garlic
1/3 c
White wine
8 ozs
Fresh lasagna sheets
1 c
Unsalted chicken stock
3 TBSPs
Heavy cream
1/2 tsp
Salt
1/2 tsp
Pepper
1/2 c
Flat leaf parsley
3 TBSPs
Unsalted roasted pepitas
2 TBSPs
Romano cheese
1 tsp
Lemon zest