Pumpkin Lovers Lasagna
INGREDIENTS
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Kosher salt
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1 head escarole, coarsely chopped
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1 head garlic, cloves separated but not peeled
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6 tablespoons butter
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10 to 12 fresh sage leaves, torn
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1 pound butternut squash, peeled and cut into bite-size pieces
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Freshly ground pepper
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1 1/2 cups chicken stock
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3 tablespoons all-purpose flour
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3 cups milk
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Freshly grated nutmeg
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Two 15-ounce cans pure pumpkin puree
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3 eggs
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2 cups fresh ricotta
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2 cups freshly grated Parmigiano-Reggiano
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1 box no-boil flat lasagna
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12 ounces Italian Fontina, Fontina Val D'Aosta or Gouda cheese, shredded
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