We’ve been in Madison now for two weeks. I can hardly believe it. It’s been crazy busy since we got here. Kids started school and I’ve been unpacking, cleaning, getting to know our new city and new friends.
We’ve had a very warm welcome from all of our neighbors. Went to our first cocktail party get together for my husband’s new job on Friday and Saturday night we hosted our very first dinner party! I was a bit excited and ambitious and planned an extensive menu. Everything was absolutely delicious but Mother Nature was not on my side. Rain all day and it looked like it was 9pm at 3pm. Hence, the horrible photos. No natural light anywhere.
Regardless of how this lasagna looks, it tasted delicious. Roasted butternut squash in browned butter with sage and layers upon layers of ricotta, mozzarella and parmesan. This lasagna was fabulous.
My husband later told me, “This was the best vegetarian lasagna you have made!” And even though I had to make something completely different for my kids, I would make this again in a heartbeat. In fact, I probably will be making this again very soon. I hope you enjoy!
Roasted Butternut Squash Lasagna
Author: Hip Foodie Mom
Recipe type: Main
- 2 large butternut squashes (about 2 pounds each), halved lengthwise and seeded
- 2-3 tablespoons extra-virgin olive oil + more for lasagna noodles
- Coarse salt and freshly ground pepper
- Store bought dried Lasagna Noodles; cooked (you will only use 3/4 of the package)
- 1 pound whole-milk ricotta cheese
- 1/2 cup heavy cream
- 2 large egg yolks
- 2 cups shredded mozzarella cheese
- 2 cups freshly grated or shredded Parmesan cheese; split
- a pinch of nutmeg
- 2 tablespoons unsalted butter
- 4-5 fresh sage leaves
- Preheat oven to 400 degrees. Drizzle butternut squash halves with oil, and season with salt and pepper. Roast squashes, cut sides down, on a rimmed baking sheet until tender and browned, for about 45 minutes to 1 hour. Let cool. Scoop soft, roasted flesh from skins, and mash together by hand with a fork. Set aside.
- Cook the lasagna noodles according to package directions. Drain and set aside, drizzling olive oil in between each lasagna noodle so as not to stick together.
- Reduce the oven temperature to 375 degrees. In a large mixing bowl, combine the ricotta, heavy cream, egg yolks, mozzarella, 1 cup of the parmesan and a pinch of nutmeg. Mix together and season with salt. Set aside.
- Melt the butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add the fresh sage, and cook until light gold and crisp at edges, 3 to 4 minutes. Remove the crispy sage leaves and set aside (do not discard). Mix in the roasted butternut squash and begin to assemble your lasagna.
- To assemble the lasagna: Spread 3/4 cup of the ricotta mixture in your 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 remaining cup of Parmesan (+ more if needed) over the ricotta mixture.
- Place your baking dish on a rimmed baking sheet, and bake until the cheese is golden and bubbling, for about 30 to 35 minutes. Remove from the oven and crumble the crispy sage leaves on top. Let stand for 15 minutes before slicing and serving. Enjoy!
Original Recipe from Martha Stewart.
Today’s Sunday Supper is all about all types of winter squash . . so you definitely have to check out this list of delicious recipes! Butternut squash, Acorn squash, spaghetti squash, pumpkin. . you name it, it’s here!! Heather from Girlichef.com is hosting so you know today is going to be fabulous . . enjoy!
Breakfasts and Breads
Appetizers, Starters, and Condiments
Soups, Sandwiches, and Salads
Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog
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Original Content provided by Hip Foodie Mom