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Squash and Broccoli Rabe Lasagna

Squash and Broccoli Rabe Lasagna Recipe

Ingredients
  • 2 2-lb. butternut squash, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
  • 3 tablespoons olive oil plus more
  • Kosher salt, freshly ground pepper
  • 2 pounds broccoli rabe (rapini), tough stems removed
  • Crushed red pepper flakes
  • 1 pound fresh mozzarella, coarsely grated
  • 1 pound whole-milk ricotta
  • 1 cup finely grated Parmesan
  • 1 tablespoon finely grated lemon zest
  • 2 teaspoons minced fresh sage
  • 1 teaspoon minced fresh rosemary
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup unbleached all-purpose flour
  • 5 cups (or more) half-and-half
  • 1/8 teaspoon (or more) freshly grated nutmeg
  • 1 bay leaf
  • Kosher salt, freshly ground pepper
  • 1 pound lasagna noodles
  • 3/4 cup finely grated Parmesan
Directions
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