YIELD: 8 SERVINGS 2 lbs. butternut squash 2 cloves garlic, minced 1½ cups Romano cheese, grated, divided ¼ cup dry bread crumbs ¼ tsp. ground nutmeg Salt and pepper, to taste 7 cups sliced onions 2 Tbsps. vegetable or olive oil 8 oz. lasagna noodles 1 cup low-fat ricotta cheese 8 oz. mozzarella cheese, sliced Red Pepper Sauce: 2 red bell peppers ⅓ cup olive oil 1 clove garlic 1. Halve and seed squash and place cut-side down in baking dish. Add ¼" water to dish, cover and bake in a 400°F ...
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