Martha Stewart Butternut Squash Lasagna Recipe
The Martha Stewart Butternut Squash Lasagna Recipe is a cozy meal. It is perfect for chilly autumn nights.
Equipment
- Large Chef Knife
- Baking Sheet
- Food processor
- Rectangular Baking Dish
- Large Mixing Bowl
Ingredients
- 2 lbs BUTTERNUT SQUASH
- 1 box LASAGNA NOODLES
- 15 oz RICOTTA CHEESE
- 1 cup PARMESAN CHEESE
- 1/2 cup HEAVY CREAM
- 1/4 cup FRESH SAGE
- 1/4 tsp NUTMEG
- 2 tbsp OLIVE OIL
- 1 tsp SALT
- 1/2 tsp BLACK PEPPER
Instructions
- Peel and cube your fresh butternut squash carefully. Place the cubes on a large baking sheet. Toss them with a little bit of olive oil.
- Roast the squash at four hundred degrees for thirty minutes. The cubes should be very soft and slightly brown. Let them cool down for a few minutes.
- Put the roasted squash into your food processor now. Add the heavy cream and a pinch of salt. Blend the mixture until it is very smooth.
- Mix the ricotta cheese with chopped fresh sage leaves. Add some black pepper and nutmeg to the bowl. Stir everything together until it is well combined.
- Spread a thin layer of squash puree in the dish. Place a layer of lasagna noodles on top. This prevents the pasta from sticking to the bottom.
- Add a layer of the ricotta cheese mixture next. Sprinkle a handful of parmesan cheese over the top. Repeat these layers until all ingredients are used.
- Finish with a final layer of cheese on top. Bake the lasagna for about forty-five minutes total. The cheese should be bubbly and very golden.
Notes
- Roast the squash until it is very dark golden brown.
- Use fresh sage leaves instead of the dried herb version.
- Let the lasagna sit for fifteen minutes before you slice.
- Grate your own parmesan cheese for a better melt.
- Season every layer with a little salt and black pepper.
- Use no-boil noodles to make the prep much faster.
- Cover with foil if the top browns too quickly.
- Make sure the squash puree is completely smooth and thick.