What you’ll need:
2 c cooked butternut squash cut into 1/2″ cubes
1/2 c whole milk ricotta cheese
1/4 c heavy cream
2 large egg yolks
3/4 c grated mozzarella cheese
1/4 c Parmesan cheese, finely grated
1 tbsp unsalted butter
1/4 c packed fresh sage leaves, coarsely chopped
1/3 c chicken stock
2 cooked lasagna noodles
pinch of nutmeg
Put it all together:
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 bottom of your state shaped skillet. Top with a layer of noodles. Spread the squash layer over the noodles. Top with a layer of noodles and top with remaining ricotta mixture. Sprinkle Parmesan over ricotta mixture. Put in oven and bake until cheese is golden and bubbling about 30 minutes. Let stand for 15 minutes before slicing ans serving.
Adapted from Martha Stewart Living, October 2008
Source the local ingredients for this recipe at http://www.localharvest.org/