My friend Melinda made this for our Holiday book club dinner. I finally got around to making it for my family last night. My husband LOVED it. My kids tolerated it but I will definitely make it again. It is a Martha Stewart recipe.
INGREDIENTS
Serves 8.
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 stock
Fresh Lasagna Noodles, (you will need
only 1/2 of the batch), cut into
4-by-13-inch strips and cooked, or store-
bought dried noodles, cooked
4 ounces finely grated Parmesan cheese
(1 1/4 cups)
DIRECTIONS
1. 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.
2. Reduce oven temperature to 375 degrees. Combine
ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in
a medium bowl. Season with salt.
3. 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.
4. 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.
5. 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.
6. 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.
Notes from Melinda (which I followed): Here is the recipe I used on Thursday. It may look involved, but it really isn't bad. I put it together in the morning and stuck it in the fridge until it was time to bake. I used 12 regular lasagna noodles in a 9"x13" pan, but I think I would have been happier with 16. If you read the recipe, it calls for four layers of noodles and I ended up with three. Or maybe I should have used a narrower dish. The squash mixture seemed loose as I was mixing it, so I only added a cup of chicken stock. It thickened as it baked. I used one 2-lbs pack of pre-cut butternut squash from the cold produce room at Costco. I would recommend the extra cost of fresh mozzarella. I can never shred the stuff, so I just cubed it fairly small. Costco has a 2-lbs pack that isn't exorbitant. I used low-fat ricotta. I can never tell a difference. Cooking the sage in butter is really worth the effort.