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Winter Squash Lasagna


1.5–2lb winter squash

1 package lasagna noodles

2 large onions, thinly sliced 

3 cloves garlic, minced 

¼ c unsalted butter 

¼ c flour 

3 ½ c whole milk 

2 ½ c mozzarella cheese

2 bay leaves

2 star anise

Coarse salt and ground pepper

1 T nutmeg

¾ c basil

Preheat to 375. Boil squash OR roast until softened. Cool slightly and put in food processor with salt and pepper. Cook onion and garlic. Melt butter. Add flour and whisk 1 min. Gradually whisk in milk. Add nutmeg, anise, salt, pepper, and bay leaves. Bring to boil over medium. Reduce until thickened slightly. Blend sauce with basil. Cook noodles 2 min less than instructions. Drain; rinse under cold water. Layer in a 9-by-13 dish; smooth top with a spatula. Sprinkle with Parmesan. Bake until golden brown, about 40 minutes.

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