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Sheets of spinach-flavored handkerchief pasta enfold low-fat ricotta, broccoli rabe, butternut squash, and shiitake and cremini mushrooms in this variation of traditional lasagna.

Source: Martha Stewart Living, September 1999
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Ingredients

Directions

Cook's Notes

Keep vegetables warm in the oven if necessary so all the ingredients are hot when assembled. We used fresh spinach pasta sheets, but any flavor may be substituted. Lasagna noodles may also be used; just be sure to adjust the cooking time.

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