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The Best Squash Lasagna

J. Kenji López-Alt
  • 135 minutes
  • Serves 6 to 8

INGREDIENTS

2

Baking apples such as golden delicious, crisp

2

medium cloves Garlic

1

Kabocha squash or sugar pumpkin (about 2 1/2 pounds), large

1/4 cup

Sage, fresh leaves

1

Egg, large

2 tbsp

Maple syrup

1

package No-boil lasagna noodles

1/4 tsp

Cinnamon

2 tbsp

Flour

1

Kosher salt and freshly ground black pepper

1/4 tsp

Nutmeg

1 tbsp

Olive oil

6 tbsp

Butter, unsalted

4 oz

Cream cheese

12 oz

Gruyere cheese

2 cups

Whole milk