Martha Stewart Butternut Squash and Sage Lasagna

Martha Stewart butternut squash and sage lasagna takes about 2 hours and roasted squash, ricotta and fresh sage to make a creamy, golden baked pasta dinner. This make-ahead vegetarian butternut squash lasagna recipe fits weeknight dinner, Thanksgiving tables, fall gatherings and cozy Sunday suppers.

Roast the squash until it turns light gold and tender, because that caramelized edge gives the filling its sweetness. Pull it early and the layers taste bland and watery.

Martha mashes only half of the roasted squash and leaves the rest in chunks, so the filling has both a silky base and real bites. She also folds sizzled sage butter and a splash of stock through the squash, which means the lasagna needs no separate sauce.

Martha Stewart Butternut Squash and Sage Lasagna

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Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

8

servings

Prep time

40

minutes

Cooking time

1

hour 

5

minutes

Calories

520

kcal

Layers of mashed and chunky roasted squash alternate with a rich ricotta custard between tender noodles. A final blanket of Parmesan bakes into a bubbling, golden crust that slices cleanly after resting.

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 ¼ cups)
  

Directions

• Roast the squash: Preheat the oven to 425°F, then toss 3 1/2 pounds squash, 2 tablespoons olive oil and 1 teaspoon salt on a baking sheet. Season with pepper and bake for 25 to 30 minutes until light gold and tender, then let it cool.
• Mix the ricotta: Reduce the oven to 375°F. Stir 1 pound ricotta, 1/2 cup cream, 2 egg yolks, 2 cups grated mozzarella and a pinch of nutmeg together in a medium bowl, then season with salt.
• Crisp the sage: Melt 2 tablespoons butter in a small saute pan over medium-high heat. As soon as it sizzles, add the chopped sage and cook 3 to 4 minutes until light gold and slightly crisp at the edges.
• Mash the squash: Put the cooled squash in a medium bowl and mash half of it with the back of a wooden spoon, leaving the rest in whole pieces. Gently stir in the sage butter and 1 1/4 cups stock, then season with salt and pepper.
• Layer the lasagna: Spread 3/4 cup of the ricotta mixture in a 9-cup baking dish and cover it with noodles. Add half the squash, more noodles, then 1 cup ricotta, and repeat once more before sprinkling 1 1/4 cups Parmesan over the top.
• Bake and rest: Set the dish on a rimmed baking sheet and bake for 30 to 35 minutes until the cheese is golden and bubbling. Let it stand 15 minutes before slicing so the layers hold together.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 9x13 glass baking dish, OXO wooden spoon set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh lasagna noodles instead of dried?

Yes, the recipe works with either, and you only need half a batch of fresh noodles cut into 4-by-13-inch strips. Fresh pasta is more supple than dried, so the uncovered edges of store-bought dried noodles crisp up faster in the oven.

How do I store leftover butternut squash lasagna?

Cover the dish tightly or move slices to an airtight container and refrigerate for up to 3 days. Reheat covered with foil at 350°F until hot in the middle, which keeps the top from drying out.

Can I make this lasagna ahead of time?

You can roast the squash and mix the ricotta filling a day ahead and keep both in the fridge. Assemble and bake the next day, adding a few extra minutes if the dish goes in cold.

Do I have to use a 9-cup baking dish?

A dish close to 9 cups, such as an 8-inch square or a small oval baking dish, gives you the right number of layers. A much bigger pan spreads the filling too thin, so the noodles dry out.

What's the most common mistake with this lasagna?

Slicing it straight out of the oven is the biggest one, because the ricotta filling is still loose and the layers slide apart. Waiting the full 15 minutes lets it set, so you get clean squares.