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Squash Lasagna with Spinach

Recipe photo courtesy of David Prince

You can roast the squash and prepare the bechamel and filling (omitting the egg) up to two days before assembling the lasagna; let each cool before refrigerating in separate containers. Stir the egg into the filling just before using.

Source: Martha Stewart Living, October 2015
Total Time Prep Servings

Ingredients

Squash

Bechamel

Filling

Lasagna

Directions

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