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Gallery Butternut Squash and Sage Lasagna Recipe Summary Servings: 8

Ingredients Ingredient Checklist 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 or vegetable 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)

Cook’s Notes Because fresh pasta is more supple than dried, the uncovered edge of store-bought noodles will crisp more readily than the fresh version.

Gallery Butternut Squash and Sage Lasagna

Recipe Summary Servings: 8

Butternut Squash and Sage Lasagna

Butternut Squash and Sage Lasagna

Butternut Squash and Sage Lasagna

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 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 or vegetable 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

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.

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 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. Season with salt and pepper.

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.

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.

Cook’s Notes Because fresh pasta is more supple than dried, the uncovered edge of store-bought noodles will crisp more readily than the fresh version.

Cook’s Notes

Because fresh pasta is more supple than dried, the uncovered edge of store-bought noodles will crisp more readily than the fresh version.

Reviews (11)

 Add Rating & Review     599 Ratings   5 star values:        130    4 star values:        202    3 star values:        176    2 star values:        76    1 star values:        15

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Reviews (11)

Add Rating & Review     599 Ratings   5 star values:        130    4 star values:        202    3 star values:        176    2 star values:        76    1 star values:        15

Add Rating & Review

599 Ratings 5 star values: 130 4 star values: 202 3 star values: 176 2 star values: 76 1 star values: 15

599 Ratings 5 star values: 130 4 star values: 202 3 star values: 176 2 star values: 76 1 star values: 15

599 Ratings 5 star values: 130 4 star values: 202 3 star values: 176 2 star values: 76 1 star values: 15

  • 5 star values: 130 4 star values: 202 3 star values: 176 2 star values: 76 1 star values: 15

    Martha Stewart Member     Rating: 5 stars       12/02/2018   I make this every year in my crockpot for holiday parties. I add extra layers and it’s ALWAYS a hit. Easy to make and delicious.  

Martha Stewart Member     Rating: 5 stars       12/26/2017   I've made this lasagna several times and it has been delicious each time. I love the combination of squash and sage with creamy pasta. Not sure how well it would do if made in advance or if it would freeze.  

Martha Stewart Member     Rating: Unrated       11/20/2016   I've made this before and loved it but am looking to make it ahead of time. Should I prepare the lasagna, freeze it and then cook it or prepare and cook and then freeze? What would you recommend?  

Martha Stewart Member     Rating: Unrated       11/18/2014   Has anyone had success in making this dish either part-way or fully ahead of time? I'd like to make this for my vegetarian friends on Thanksgiving, but will also be roasting a turkey.  

Martha Stewart Member     Rating: 4 stars       12/05/2013   Made this for vegetarians on Thanksgiving and it was fantastic. Had slightly less squash, but it was fine. One trick, I sprinkled a little more nutmeg on each of the ricotta layers. And I started the layers off with a noodle.  

Martha Stewart Member     Rating: 5 stars       11/26/2013   I made this for a dinner party. They all asked for the recipe. It was so good! I will definitely be making this again.  

Martha Stewart Member     Rating: Unrated       12/01/2012   This was delicious! I used no-boil noodles and they cooked great, but I think they absorbed too much of the squash/stock moisture so the dish ended up a bit dry. Next time I will either add more stock or I also think it would be nice with a bechamel sauce.  

Martha Stewart Member     Rating: Unrated       10/22/2012   I just made this recipe and it is delicious! I also added in some sweet Italian sausage so it was not vegetarian. i didn't have broth so i made some with a knorr boullion packet. I highly recommend this and do suggest you use the fresh pasta and fresh mozzarella, it makes such a difference in the taste. I don't think I'll be using the packaged stuff too often anymore.  

Martha Stewart Member     Rating: 5 stars       10/21/2012   This is so delicious! I used no-boil packaged lasagna sheets because it's what I had on hand and it turned out great. You have to soak them first in some warm water until they were soft. If you don't, they will soak up all of the liquid and leave a crunchy rock. That was my only substitution. For anyone looking to reduce the recipe for just 1 person: I did 1/3 of everything and it fits perfectly in a bread pan. 3 perfect slices. That way you don't have to eat leftovers the entire week!  

Martha Stewart Member     Rating: Unrated       11/07/2011   I love lasagna, and always have the challenge that I am cooking for but ONE person and end up with way too many leftovers and too many segments of frozen lasagna in my freezer. Solution: I made the perfect lasagna for ONE in a *bread pan*! It yielded 3 perfect slices! Based on this recipe: I used roasted pumpkin and shallots instead of squash. Skipped the heavy cream, used a whole egg, and low-fat ricotta and mozzarella. I also added some Cayenne pepper. This is an EXCELLENT recipe! Loved it.  

Martha Stewart Member     Rating: 5 stars       09/09/2011   Amazing dish! It's delicously tasty, and pretty easy to make. This will run as a favourite in my family!

    Martha Stewart Member

    Rating: 5 stars 12/02/2018

I make this every year in my crockpot for holiday parties. I add extra layers and it’s ALWAYS a hit. Easy to make and delicious.

Rating: 5 stars

Rating: 5 stars 12/26/2017

I’ve made this lasagna several times and it has been delicious each time. I love the combination of squash and sage with creamy pasta. Not sure how well it would do if made in advance or if it would freeze.

Rating: Unrated 11/20/2016

I’ve made this before and loved it but am looking to make it ahead of time. Should I prepare the lasagna, freeze it and then cook it or prepare and cook and then freeze? What would you recommend?

Rating: Unrated

Rating: Unrated 11/18/2014

Has anyone had success in making this dish either part-way or fully ahead of time? I’d like to make this for my vegetarian friends on Thanksgiving, but will also be roasting a turkey.

Rating: 4 stars 12/05/2013

Made this for vegetarians on Thanksgiving and it was fantastic. Had slightly less squash, but it was fine. One trick, I sprinkled a little more nutmeg on each of the ricotta layers. And I started the layers off with a noodle.

Rating: 4 stars

Rating: 5 stars 11/26/2013

I made this for a dinner party. They all asked for the recipe. It was so good! I will definitely be making this again.

Rating: Unrated 12/01/2012

This was delicious! I used no-boil noodles and they cooked great, but I think they absorbed too much of the squash/stock moisture so the dish ended up a bit dry. Next time I will either add more stock or I also think it would be nice with a bechamel sauce.

Rating: Unrated 10/22/2012

I just made this recipe and it is delicious! I also added in some sweet Italian sausage so it was not vegetarian. i didn’t have broth so i made some with a knorr boullion packet. I highly recommend this and do suggest you use the fresh pasta and fresh mozzarella, it makes such a difference in the taste. I don’t think I’ll be using the packaged stuff too often anymore.

Rating: 5 stars 10/21/2012

This is so delicious! I used no-boil packaged lasagna sheets because it’s what I had on hand and it turned out great. You have to soak them first in some warm water until they were soft. If you don’t, they will soak up all of the liquid and leave a crunchy rock. That was my only substitution. For anyone looking to reduce the recipe for just 1 person: I did 1/3 of everything and it fits perfectly in a bread pan. 3 perfect slices. That way you don’t have to eat leftovers the entire week!

Rating: Unrated 11/07/2011

I love lasagna, and always have the challenge that I am cooking for but ONE person and end up with way too many leftovers and too many segments of frozen lasagna in my freezer. Solution: I made the perfect lasagna for ONE in a bread pan! It yielded 3 perfect slices! Based on this recipe: I used roasted pumpkin and shallots instead of squash. Skipped the heavy cream, used a whole egg, and low-fat ricotta and mozzarella. I also added some Cayenne pepper. This is an EXCELLENT recipe! Loved it.

Rating: 5 stars 09/09/2011

Amazing dish! It’s delicously tasty, and pretty easy to make. This will run as a favourite in my family!

All Reviews for Butternut Squash and Sage Lasagna

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Butternut Squash and Sage Lasagna

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest