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Pumpkin Lasagna with Fontina


1 lb. (500 g) whole milk ricotta cheese
1 Tbs. julienned fresh sage
1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley
1/2 tsp. minced garlic
Kosher salt and freshly ground pepper, to taste
2 yellow summer squash, cut into rounds 1/4 inch (6 mm) thick
2 zucchini, cut into rounds 1/4 inch (6 mm) thick
2 Tbs. olive oil
1 large yellow onion, thinly sliced
1 jar (24 oz./680 g) pumpkin Parmesan pasta sauce
12 sheets dried ruffle-edged lasagna noodles, cooked until al
1 lb. (500 g) Italian fontina cheese, shredded



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