Martha Stewart Butternut Squash Lasagna​

This delicious butternut squash lasagna is a creamy and comforting dish, perfect for any occasion. Packed with wholesome ingredients, it’s easy to make and full of flavor. You can even customize it by swapping in common ingredients like spinach or mushrooms. A warm, satisfying meal that everyone will love!

Ingredients:

• 3 ½ 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
• ½ cup heavy cream
• 2 large egg yolks
• ½ pound fresh mozzarella cheese, coarsely grated (2 cups)
• Freshly grated nutmeg
• 2 tablespoons unsalted butter
• ⅓ cup loosely packed fresh sage leaves, coarsely chopped
• 1 ¼ 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)

How To Make Butternut Squash Lasagna​?

1. Preheat the oven to 425°F (220°C). Toss squash, olive oil, 1 tsp (5 g) salt, and pepper on a baking sheet. Bake for 25–30 minutes until light golden and tender. Let cool.
   Lower the oven temperature to 375°F (190°C). In a medium bowl, combine ricotta, cream, egg yolks, mozzarella, and a pinch of freshly grated nutmeg. Season with salt.
   Melt butter in a small sauté pan over medium-high heat. Once it sizzles, add sage and cook until light gold and slightly crispy at the edges, about 3–4 minutes.
   Mash the squash in a medium bowl, leaving half in whole pieces. Stir in sage-butter mixture and stock. Season with salt and pepper.
   Layer the lasagna: Spread ¾ cup (180 ml) ricotta mixture in a 9-cup (2.1 L) baking dish. Top with a layer of noodles. Spread half of the squash mixture over noodles. Top with another layer of noodles. Spread 1 cup (240 ml) ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over the top.
   Bake for 30–35 minutes until cheese is golden and bubbling. Let sit for 15 minutes before slicing and serving.

Recipe Tips:

• Use fresh butternut squash: Fresh squash gives the best texture and flavor. If using frozen, make sure it’s thawed and well-drained to avoid excess moisture in your lasagna.
• Don’t overcook the noodles: If using fresh lasagna noodles, cook them just until al dente. Overcooked noodles can make your lasagna too soggy.
• Layer evenly: Make sure each layer of ricotta and squash is spread evenly. This ensures a balanced flavor in every bite.
• Let it rest before slicing: After baking, let the lasagna sit for at least 15 minutes. This helps it set and makes it easier to slice.
• Add extra seasoning to taste: Don’t be afraid to taste and adjust the seasoning as you go. A little extra salt, pepper, or freshly grated nutmeg can really enhance the dish.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover lasagna cool to room temperature before storing it in an airtight container. It can be kept in the fridge for up to 3–4 days.
• Freeze: To freeze, wrap the lasagna tightly in plastic wrap or foil, then place it in a freezer-safe container or bag. It can be frozen for up to 2–3 months. When ready to eat, thaw it in the fridge overnight before reheating.
• Reheat: Preheat the oven to 350°F (175°C). Cover the lasagna with foil and bake for 20–25 minutes, or until heated through. Remove the foil during the last 5 minutes for a crispy top.

Nutrition Facts

Serving Size: 1 serving (about 1/8th of the dish)

• Calories: 480
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 55mg
• Sodium: 600mg
• Potassium: 480mg
• Total Carbohydrate: 57g
• Dietary Fiber: 4g
• Sugars: 15g
• Protein: 16g

Check out More Recipes:

• Martha Stewart Key Lime Pie​
• Martha Stewart Chicken Soup​
• Martha Stewart Mac And Cheese​
• Martha Stewart Mac And Cheese​
• Martha Stewart Potato Pancakes​