Move Aside Martha: Butternut Squash Lasagna with Sausage

Posted on November 12, 2011


Martha Stewart’s fall twist on a classic has been part of my repertoire for a few years now, thanks to a friend.

But it was always missing something. Meat. So this version includes a nice hearty Italian sausage, sure to bring your calorie count to close to absurd once you’ve tucked in and had a few slices of this creamy ricotta goodness. But, food bloggers can’t count calories, so onward.

  • 3 1/2 pounds butternut squash (a large one), 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 (mine wasn’t freshly grated and it did the trick)
  • 2 tablespoons unsalted butter
  • 1/3 cup loosely packed fresh sage leaves, chopped
  • 1 1/4 cups chicken stock
  •  Lasagna noodles–one box–you may not need all of them. (Martha suggests spending another 3 hrs making your own noodles–that was not something I was comfortable with–store bought work just fine in a pinch)
  • 4 ounces finely grated Parmesan cheese (1 1/4 cups)
  • One package Italian sausage, cooked and crumbled

In a 425 degree oven, roast the butternut squash with oil, salt and pepper for 25-30 minutes.

After reducing oven to 375, begin the ricotta filling; combine ricotta, cream, yolks, mozzarella and nutmeg, then sprinkle with salt.

Melt butter in a pan over medium heat; as it sizzles, add sage and cook until golden and crispy at edges, 3-4 minutes.

Place cooked squash in a bowl and mash 1/2 of it with the back of a wooden spoon, leaving the other half in whole pieces. Gently stir in sage butter mixture, stock, and sausage. 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.

Cook in a casserole dish (yes, mine was Martha Stewart teal, appropriately) for 30-35 minutes; until cheese is bubbling.

Bon Appetit. This should be enjoyed with a hearty wine.

The whoops here was a common theme-not enough time to make this dish before the event we were supposed to be consuming it at–so the result was we bumped the prepped casserole dish across Brooklyn in the bottom of the stroller and cooked it at my friends house while drinking wine. Maybe not such a whoops afterall–we just didn’t wait the recommended 15 min of cooling time, so we had some runny cheese and burned tongues as a result.