Butternut Squash Lasagna with Sage

• Produce

  • 3 1/2 lbs Butternut squash
  • 1/3 Sage, loosely packed fresh leaves

• Refrigerated

  • 2 Eggs yolks, large

• Canned Goods

  • 1 1/4 cups Vegetable or chicken broth

• Pasta & Grains

  • 1 Lasagna noodles, Fresh

• Baking & Spices

  • 1 Kosher salt and pepper
  • 1 Nutmeg...(i used, ground

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Heavy cream
  • 1/2 lb Mozzarella cheese, fresh
  • 4 oz Parmesan cheese
  • 1 lb Whole milk ricotta cheese

Found on whatagirleats.com

Description

Ingredients

• 3½ pounds butternut squash, peeled, seeded and cut into 1 inch pieces
• 2 tablespoons extra-virgin olive oil
• kosher salt and pepper
• 1 pound whole-milk ricotta cheese
• ½ cup heavy cream
• 2 large eggs yolks
• ½ pound fresh mozzarella cheese, coarsely grated (2 cups)
• Freshly grated nutmeg...(I used ground)
• 2 tablespoons unsalted butter
• ⅓ loosely packed fresh sage leaves, coarsely chopped
• 1¼ cups vegetable or chicken broth
• Fresh lasagna noodles (go for it, it you want! I used boxed)
• 4 ounces finely grated Parmesan cheese (1¼ cups)

Directions

• Preheat oven to 425* F. 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* F. 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 ½ of it with the back of a wooden spoon. (I use my hands to do this) Leave the other ½ of the squash in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
• Spread ¾ cup of ricotta mixture in a 9 cup 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 nooldes. 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 serving.