Acorn Squash Lasagna

Ingredients

• Olive oil, for baking dish
• 4 cups Basic Acorn Squash Puree , or 2 packages (12 ounces each) frozen winter squash puree, thawed
• ½ teaspoon dried rubbed sage
• Coarse salt and ground pepper
• 1 container (15 ounces) part-skim ricotta cheese
• 1 cup grated Parmesan cheese
• 8 no-boil lasagna noodles, half of an 8-ounce package

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