by Sarah Steimer
- 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- salt and pepper
- 16 ounces ricotta cheese
- 1/2 cup heavy cream
- 2 large egg yolks
- 1/2 pound fresh mozzarella cheese, coarsely chopped (2 cups)
- 2 tablespoons unsalted butter OR olive oil
- 1/3 cup loosely packed fresh sage leaves, coarsely chopped
- 1 1/4 cups vegetable stock or chicken stock
- nine lasagna noodles, cooked
- 4 ounces finely grated Parmesan cheese (1 1/4 cups)
Toss squash, oil and 1 teaspoon salt on a baking sheet. Season with pepper. Bake at 425 degrees until light gold and tender, 25 to 30 minutes. Let cool.
Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella and a pinch of nutmeg in a medium bowl. Season with salt.
Melt butter (or heat olive oil) 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 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.
In a 9-by-13-inch baking dish, layer ricotta mixture, noodles, squash, noodles. Repeat – in that order – two more times, ending with the noodles. Top with the Parmesan. Bake at 375 degrees for 30 to 35 minutes or until the top is browned and a little bubbly.
Recipe: Martha Stewart