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Acorn Squash Lasagna
- Olive oil for baking dish
- 4 cups Acorn Squash Pure or 2 packages (12 ounces each) frozen winter squash pure thawed
- 1/2 teaspoon dried rubbed sage
- Coarse salt and ground pepper
- 1 container (15 ounces) part-skim ricotta cheese
- 1 cup grated Parmesan cheese
- 8 no-boil lasagna noodles (half of an 8-ounce package)
Directions:View on PBS Food
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