Butternut Squash and Sage Lasagna

Watch the video for the recipe HERE.

Lasagna recipe (adapted from Martha Stewart):

1 large butternut squash or 3 pounds diced butternut squash pre-cut from the store

2 tablespoons olive oil (@oldcountryoliveoil - duh 😜)

Salt and Peppa

16 oz whole-milk ricotta cheese

½ cup heavy cream

2 egg yolks

2 cups shredded mozzarella cheese

Nutmeg

2 tablespoons unsalted butter

1/2 cup sage leaves, chopped

1.5 cups vegetable broth

Oven-ready lasagna noodles

1 1/4 cup grated Parmesan cheese

Preheat oven to 425. Peel and chop squash into 1 inch cubes. Toss squash with oil and season well with salt and pepper. Bake until tender - about 30 minutes.

Reduce oven temp to 375.

In a medium bowl: Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg. Season with salt.

Melt butter in a small pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp. Stir constantly. Don’t let sage or butter burn.

Place cooked squash in a medium bowl, and mash 1/2 of it with a potato masher leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and broth. Season with salt and pepper.

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. Sprinkle Parmesan over ricotta mixture.

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.

I served with garlic focaccia bread from MMH Provisions - so, so good!

Butternut Squash tip: before peeling or cutting up, place in microwave for 5 minutes. This will save you time and from hopefully saying bad words in front of your children.