|
3 12
lbs
butternut squash
(peeled seeded and cut into 1 inch pieces)
2
tbsps
extra-virgin olive oil
coarse salt
freshly ground pepper
1
lb
whole milk ricotta cheese
12
cup
heavy cream
2
large egg yolks
12
lb
mozzarella cheese
(fresh, coarsely grated 2 cups)
|
grated nutmeg
(freshly)
2
tbsps
unsalted butter
13
cup
sage leaves
(loosely packed fresh, coarsely chopped)
1 14
cups
low sodium chicken stock
(homemade or store bought)
12
lasagna noodles
(fresh lasagna noodles you will need only 12 of the batch cut into 4 by 13 inch strips and cooked or store bought dried noodles cooked)
4
ozs
grated parmesan cheese
(finely, 1 14 cups)
|
|
Amount Per Serving
|
Calories
458
|
Calories from Fat
284
|
% Daily Value *
| Total Fat
32
g
|
49%
|
| Saturated Fat
17
g
|
86%
|
| Trans Fat
|
0%
|
| Cholesterol
145
mg
|
48%
|
| Sodium
955
mg
|
40%
|
| Total Carbohydrate
26
g
|
9%
|
| Dietary Fiber
4
g
|
16%
|
| Sugars
4
g
|
Protein
22
g
| Vitamin A
|
373%
|
| Vitamin C
35
mg
|
59%
|
| Calcium
524
mg
|
52%
|
| Iron
2
mg
|
13%
|
| Potassium
755
mg
|
3%
|
|
