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Butternut Squash and Sage Lasagna

600

Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.

  • Servings: 8

Source: Martha Stewart Living, October 2008

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 or vegetable stock
  • Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
  • 4 ounces finely grated Parmesan cheese (1 1/4 cups)

Directions

  1. Preheat oven to 425 degrees. 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 degrees. 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.

Cook's Notes

Because fresh pasta is more supple than dried, the uncovered edge of store-bought noodles will crisp more readily than the fresh version.

Reviews Add a comment

  • janecoyeswens
    20 NOV, 2016
    I've made this before and loved it but am looking to make it ahead of time. Should I prepare the lasagna, freeze it and then cook it or prepare and cook and then freeze? What would you recommend?
    Reply
    • MS11713505
      22 JAN, 2017
      I often make vegetable, or regular, lasagna ahead of time. It will freeze beautifully, either uncooked or mostly cooked. Bring to room temperature before baking, for best results. Also better if the final layer is sauce, not cheese, but cheese can be added after the foil is removed for the last 20 minutes of bake time.
  • A2acolyte
    18 NOV, 2014
    Has anyone had success in making this dish either part-way or fully ahead of time? I'd like to make this for my vegetarian friends on Thanksgiving, but will also be roasting a turkey.
    Reply
  • schamberlain
    5 DEC, 2013
    Made this for vegetarians on Thanksgiving and it was fantastic. Had slightly less squash, but it was fine. One trick, I sprinkled a little more nutmeg on each of the ricotta layers. And I started the layers off with a noodle.
    Reply
  • bschwitz1
    26 NOV, 2013
    I made this for a dinner party. They all asked for the recipe. It was so good! I will definitely be making this again.
    Reply
  • irisheyes77
    1 DEC, 2012
    This was delicious! I used no-boil noodles and they cooked great, but I think they absorbed too much of the squash/stock moisture so the dish ended up a bit dry. Next time I will either add more stock or I also think it would be nice with a bechamel sauce.
    Reply
  • djtopaz
    22 OCT, 2012
    I just made this recipe and it is delicious! I also added in some sweet Italian sausage so it was not vegetarian. i didn't have broth so i made some with a knorr boullion packet. I highly recommend this and do suggest you use the fresh pasta and fresh mozzarella, it makes such a difference in the taste. I don't think I'll be using the packaged stuff too often anymore.
    Reply
  • ab95
    21 OCT, 2012
    This is so delicious! I used no-boil packaged lasagna sheets because it's what I had on hand and it turned out great. You have to soak them first in some warm water until they were soft. If you don't, they will soak up all of the liquid and leave a crunchy rock. That was my only substitution. For anyone looking to reduce the recipe for just 1 person: I did 1/3 of everything and it fits perfectly in a bread pan. 3 perfect slices. That way you don't have to eat leftovers the entire week!
    Reply
  • cupcakestockings
    7 NOV, 2011
    I love lasagna, and always have the challenge that I am cooking for but ONE person and end up with way too many leftovers and too many segments of frozen lasagna in my freezer. Solution: I made the perfect lasagna for ONE in a *bread pan*! It yielded 3 perfect slices! Based on this recipe: I used roasted pumpkin and shallots instead of squash. Skipped the heavy cream, used a whole egg, and low-fat ricotta and mozzarella. I also added some Cayenne pepper. This is an EXCELLENT recipe! Loved it.
    Reply
  • Katteriet
    9 SEP, 2011
    Amazing dish! It's delicously tasty, and pretty easy to make. This will run as a favourite in my family!
    Reply
  • dgiesb
    12 MAR, 2011
    I am making this tonight. I'm using fresh lasagna sheets from my local italian grocer and I'm not planning on par boiling the noodles. I'm confident that the moisture in the squash and cheese mixture will be good to cook the noodles and I don't want the noodles to be soggy. I'll update with results...
    Reply