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One of our new members, Elizabeth, had this on her page and then it came to me in a love letter from Ruth Reichl - it's destiny!

http://www.gourmet.com/recipes/2000s/2001/12/squashlasagne

Hazelnuts in a butternut squash lasagne? It’s actually a classic Italian flavor combination, and the nuts lend just the right amount of crunch to the silky pasta and lush squash. View more modern classics that are just like mom’s, except better.
For squash filling

* 1 large onion, chopped
* 3 tablespoons unsalted butter
* 3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
* 1 teaspoon minced garlic
* 1 teaspoon salt
* 1/4 teaspoon white pepper
* 2 tablespoons chopped fresh flat-leaf parsley
* 4 teaspoons chopped fresh sage
* 1 cup hazelnuts (4 oz), toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped

For sauce

* 1 teaspoon minced garlic
* 3 tablespoons unsalted butter
* 5 tablespoons all-purpose flour
* 5 cups milk
* 1 bay leaf (not California)
* 1 teaspoon salt
* 1/8 teaspoon white pepper

For assembling lasagne

* 1/2 lb fresh mozzarella, coarsely grated (2 cups)
* 1 cup finely grated Parmigiano-Reggiano (3 oz)
* 12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb)

link to recipe

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