Butternut Squash Lasagna

Pasta
12 Dec, 2023
Tags
pasta
  1. What you’ll need:
    • 2 cups cooked butternut squash cut into 1/2″ cubes
    • 1/2 cup whole milk ricotta cheese
    • 1/4 c heavy cream
    • 2 large egg yolks
    • 3/4 cup grated mozzarella cheese
    • 1/4 c Parmesan cheese, finely grated
    • 1 tbsp unsalted butter
    • 1/4 cup packed fresh sage leaves, coarsely chopped
    • 1/3 cup chicken stock
    • 2 cooked lasagna noodles
    • A pinch of nutmeg
  2. Instructions:
    • Preheat oven to 375 degrees
    • Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl and 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 cooked 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 c of ricotta mixture in at the bottom of your state shaped skillet. Top with a layer of noodles.  Spread the squash layer over the noodles.  Add the second layer of noodles and top with remaining ricotta mixture.  Sprinkle Parmesan over ricotta mixture, and put it all into the oven to bake until the cheese is golden and bubbling – about 30 minutes.  Let stand for 15 minutes before slicing and serving, or just scoop it hot right from the skillet.