Rating: 3.08 stars
332 Ratings
  • 5 star values: 44
  • 4 star values: 48
  • 3 star values: 151
  • 2 star values: 68
  • 1 star values: 21

Making homemade pasta may seem laborious, but this dish is worth the extra work. The sheets are layered between a sage and butternut squash filling and topped with bechamel and Parmesan. We love sprinkling crushed amaretti cookies in between each layer for a crunchy, sweet note in an otherwise savory dish.

Martha Stewart Living, November 2011


Recipe Summary

1 hr 35 mins
4 hrs 30 mins
Makes one 9-by-13-inch lasagna


For the Filling
For the Bechamel
For Assembly


Instructions Checklist
  • Make the filling: Preheat oven to 400 degrees. Drizzle squash halves with oil, and season with salt and pepper. Roast squashes, cut sides down, on a rimmed baking sheet until tender and browned, about 1 hour. Let cool. Scoop flesh from skins, and puree in a food processor until smooth.

  • Melt butter in a small saucepan over medium heat. Continue to cook until browned and fragrant, about 3 minutes. Transfer to a bowl.

  • Combine 3 cups squash puree, 1 cup Parmesan, 2 tablespoons plus 1 1/2 teaspoons amaretti cookies, sage, browned butter, 1 teaspoon salt, and nutmeg in a bowl. Adjust seasoning as desired with more Parmesan, amaretti cookies, sage, salt, and nutmeg.

  • Make the bechamel: Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to low, and cook, whisking often, for 3 minutes (do not let flour brown).

  • Meanwhile, bring milk to a gentle simmer in another small saucepan over low heat. Gradually whisk hot milk into the roux, whisking constantly to prevent lumps from forming. Season with 1/4 teaspoon salt and the nutmeg. Raise heat to medium, and bring to a boil, whisking constantly. Cook, whisking, until thickened, about 10 minutes. Reduce heat to low, and cook until the raw flour taste is gone, 5 to 10 minutes more. Season with 3/4 teaspoon salt.

  • Reduce oven temperature to 375 degrees. Assemble the lasagna: Coat bottom and sides of a 9-by-13-inch baking dish with a thin layer of bechamel (about 1/2 cup). Arrange two 8-by-21-inch sheets cooked pasta on top, barely overlapping, to cover bottom and sides of dish. (Edges of pasta should hang over sides by about 2 inches.)

  • Top with 3/4 cup squash filling, and sprinkle with 1 tablespoon amaretti cookies. Top with 1 sheet of pasta (fill in any gaps with pieces of another sheet if needed), trimming edges as needed so that pasta fits neatly in dish.

  • Top pasta with 3/4 cup bechamel and 2 tablespoons Parmesan. Continue layering in same order (pasta, squash and amaretti, pasta, bechamel and Parmesan) until you reach the top of the dish, ending with 1 sheet of pasta (you may need to fill in gaps with pieces of another sheet; you should have 10 layers of pasta). Fold in the overhang from the first layer of pasta to create a package. Trim pasta sheets as needed to prevent too much overlap, then spread remaining bechamel over top.

  • Bake, covered with parchment-lined foil, for 20 minutes. Uncover, and sprinkle with remaining Parmesan. Bake until top is browned, about 35 minutes more. Let cool slightly before serving.

Cook's Notes

Unbaked lasagna can be refrigerated for up to 1 day. Baked lasagna can be refrigerated for up to 3 days.


Reviews (2)

332 Ratings
  • 5 star values: 44
  • 4 star values: 48
  • 3 star values: 151
  • 2 star values: 68
  • 1 star values: 21
Rating: 5 stars
I have made the several times, and everyone LOVES IT! It's usually a request at my dinner parties. It's rich, creamy, and full of flavorful ingredients (use fresh sage!). It will certainly impress. Instead of using fresh pasta, I like using No-Boil lasagna sheets (3 packages), and ginger snaps in place of the Italian cookies. The effort is certainly worth it, and after making it once, you will have to process down in no time.
Rating: Unrated
Martha, This sounds delicious but we need a substitute for Amaretti cookies. Finding and italian foods store, driving to it, and then crushing up perfectly good cookies to put them in lasagna... well, it's probably not going to happen. Could we stir in a tablespoon of almond butter and a tablespoon of sugar?