Butternut Squash & Sage Lasagna

Butternut Squash & Sage Lasagna.JPG

With Thanksgiving in a mere 2 days, I decided to make my favorite go to dish, Butternut Squash & Sage Lasagna, adapted from Martha Stewart Living.  I didn’t fiddle with the recipe (adding this, subtracting that) as the recipe is phenomenal as is. Creamy, decadent, and filling, this will add a nice addition to your Thanksgiving table if you’re vegetarian or you’re just not that into turkey.

This lasagna, like most lasagna recipes requires a bit of prep.  However, I really enjoy the prep as I tend to zone out so to speak.  I grab a glass of wine, turn on my fav tunes, and begin ceremoniously chopping, mashing, stirring, frying until I get to what all that was for.  The assembly line of noodles, squash, ricotta, repeat and so on.  The finale of it all of course, is a golden brown, cheesey, masterpiece that will look awesome on your holiday table, but also weekend dinners.

Once the lasagna is complete, serve alongside a nice crisp salad, and enjoy.  Happy Thanksgiving!

 

Butternut Squash & Sage Lasagna//makes 8 servings
Adapted from Martha Stewart 

lasagna
3 ½ pounds butternut squash, cut into 1-inch pieces
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1-pound whole milk ricotta cheese
½ cup heavy cream
2 large egg yolks
½ pound fresh mozzarella, grated, about 2 cups
Freshly grated nutmeg
2 tablespoons olive oil
1/3 cup loosely packed fresh sage leaves, coarsely chopped
1 ¼ cup vegetable stock
4-oz finely grated parmesan cheese
1 package lasagna noodles

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.

While, squash is baking, bring a large pot of lightly salted water to a boil.  Cook lasagna noodles in boiling water for 8-10 minutes.  Drain noodles, and rinse with cold water. 

Reduce oven temperature to 375 degrees.  Combine ricotta, heave cream, egg yolks, mozzarella, and a pinch of nutmeg in a medium bowl.  Season with salt.

Pour olive oil in a small sauté pan over medium-high heat.  Add sage and cook until gold and slightly crisp at edges, 3 to 4 minutes.

Place squash in a medium bowl, and mash ½ of it with the back of a wooden spoon until smooth, leaving the other ½ in whole pieces.  Alternatively, you can place ½ of the squash in your food processor and pulse until smooth.  Gently stir in the crispy sage and stock.  Season with salt and pepper.

For the assembly, spread ¾ cup of ricotta mixture into a 9-inch square baking dish or 9x13 inch rectangular baking dish.  Top with a layer of noodles.  Spread ½ of the butternut squash mixture over the noodles.  Top with a layer of noodles.  Spread 1 cup of ricotta mixture over noodles.  Repeat layering (noodles, squash, noodles, ricotta).  Sprinkle parmesan over ricotta mixture and top with additional mozzarella cheese. 

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.  Serve.