INGREDIENTS
1 medium
butternut squash
8 ozs
no-boil lasagna noodles
15 ozs
ricotta
1/4 cup
fat milk
1/4 cup
vegetable broth
1 cup
reduced fat mozzarella cheese
1/4 cup
parmesan cheese
2 tbsps
butter
3
garlic cloves
2 tbsps
sage leaves
1
egg
1 tsp
ground sage
1 tsp
thyme
1 serving
salt and pepper