New Member

[Guest guest]

Hi, my name is Amy. I am just starting this group. I am a vegetarian and

am always looking for good recipes and new ways of living. I have a

recipe that I feel is to die for. Is a little involved but after you eat it

you'll wish you would have doubled, tripled or quadrupled this meal, its so

delicious.

 

Butternut Squash and Sage Lasagna

 

3 1/2 lbs. butternut squash, peeled, seeded, cut into 1-inch pieces

2 Tbs. extra-virgin olive oil

Coarse Salt and freshly ground pepper

1 lb. whole milk ricotta cheese

1/2 c. heavy cream

2 large egg yolks

1/2 lb. fresh mozzarella cheese, coarsely grated (2 cups)

Freshly grated Nutmeg

2 Tbs. unsalted butter

1/3 c. loosely packed sage leaves, coarsely chopped

1 1/4 c. homemade stock

Lasagna Noodles

4 oz. finely grated Parmesan cheese

 

1. Preheat oven to 425. Toss squash, oil and 1 tsp. salt on baking

sheet. Season with pepper. Bake until light gold and tender, 25 - 30 minutes.

Let cool.

 

2. Reduce oven temperature to 375. Combine ricotta, cream, yolks,

mozzarella and a pinch of nutmeg in medium bowl. Season with salt.

 

3. Melt butter in a small saute pan over medium high heat. When sizzling

add sage and cook until light gold and slightly crisp - 3-4 minutes.

 

4. Place squash in a medium bowl and mash 1/2 of it, leaving other 1/2 in

whole pieces. Gently stir in sage-butter mixture and stock. Season with

salt and pepper.

 

5. Spread 3/4 cup of ricotta mixture in 9-cup baking dish. Top with a

layer of noodles. Spread 1/2 of the butternut squash mixture over noodles.

Spread 1 cup of ricotta mixture over noodles. Repeat layering once more.

Sprinkle Parmesan over ricotta mixture.

 

6. Place baking dish on an unrimmed baking sheet and bake until cheese is

golden and bubbling - 30-35 minutes. Let stand 15 minutes before slicing

and serving.