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Roasted Butternut Squash Lasagna

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Making homemade pasta may seem arduous, but this dish is worth the extra work. The sheets, which are layered between the sage and butternut squash filling, encompass the lasagna once it's assembled. Look for amaretti cookies in Italian markets. They add a sweet note to the otherwise savory dish.

Source: Martha Stewart Living, November 2011
Total Time Prep Servings Yield

Ingredients

For the Filling

For the Bechamel

For Assembly

Directions

Cook's Notes

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

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Reviews

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  • MissMaria22
    14 JAN, 2014
    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.
    Reply
  • mefanie
    14 NOV, 2013
    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?
    Reply

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