Recipe: Butternut Squash and Sage Lasagna

Martha Stewart
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Butternut Squash and Sage Lasagna

Martha Stewart Living, October 2008

Yield: Serves 8

Ingredients

  • 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 pound whole-milk ricotta cheese
  • 1/2 cup heavy cream
  • 2 large egg yolks
  • 1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
  • Freshly grated nutmeg
  • 2 tablespoons unsalted butter
  • 1/3 cup loosely packed fresh sage leaves, coarsely chopped
  • 1 1/4 cups homemade or store-bought low-sodium chicken stock
  • Dried lasagna noodles, cooked
  • 4 ounces finely grated Parmesan cheese (1 1/4 cups)

Directions

1.     Preheat oven to 425° F. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
2.     Reduce oven temperature to 375° F. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
3.     Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
4.     Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
5.     Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
6.     Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

 

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