For those of you who may be on a diet or are lactose-sensitive…turn away now. For I fear you will die of disappointment when you realize you can’t eat this and that it’s one of the most delicious things created by (wo)man.
Really, this lasagna hits the spot. It’s creamy, not too rich, sweet, cheesy, chewy and down right freaking delicious. It takes a few steps and dirties a few bowls, but it’s worth it for the outcome. It’ll feed 5-6 people and makes the BEST leftovers. I should know, I just had some. We ate it with a pear-almond salad and chardonnay. Can’t be beat.
It comes straight from the queen of domesticity herself, Martha Stewart. So throw your calorie counter out the window, unbuckle that belt and just let yourself enjoy it.
Butternut Squash and Sage Lasagna – Martha Stewart
- 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
- About 8oz of lasagna noodles.
- 4 ounces finely grated Parmesan cheese (1 1/4 cups)
- 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.
- Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
- 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.
- 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.
- 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.
- 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.