INGREDIENTS
1
(2 1/2- to 3-pound) butternut squash
1 cup
Pesto, prepared
16
No-boil lasagna noodles
1/4 cup
Flour
1 1/4 tsp
Kosher salt
1 pinch
Nutmeg
3 tbsp
Olive oil
1/2 cup
Panko breadcrumbs
3
Amaretti cookies
1/4 cup
Butter
1/2 cup
Parmesan cheese, grated
1/2 cup
Pecorino cheese, grated
3 1/2 cups
Whole milk
2 1/2 cups
Whole milk mozzarella cheese
1/2 cup
Water