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Butternut Squash Lasagna
Ingredients
  • 1 tablespoon olive oil
  • 1 (1 ½ to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • ½ cup water
  • 3 amaretti cookies, crumbled
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 3 ½ cups whole milk
  • Pinch nutmeg
  • ¾ cup (lightly packed) fresh basil leaves
  • 12 no-boil lasagna noodles
  • 2 ½ cups shredded whole-milk mozzarella cheese
  • ⅓ cup grated Parmesan
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