- 1 large butternut squash, whole and unpeeled
- salt and black pepper to taste
- 3 tbsp fresh sage, chopped
- 1 tbsp butter
- 2 cups ricotta cheese
- 1 egg, lightly beaten
- 1/4 tsp freshly grated nutmeg
- 3/4 cup freshly grated parmesan cheese
- fresh lasagna sheets
Preheat the oven to 350° F. Prick holes through the skin of the squash all over, and place it on a baking sheet in the oven for about 1 hour. It is done when a fork inserts easily through the flesh. Remove it from the oven and allow it to cool to room temperature. Cut the top off the squash, then peel the skin off. It should come off pretty easily with a Y shaped vegetable peeler. Cut the squash in half lengthwise, and scoop out the seeds with a spoon. Discard the seeds or save them to roast later. Cut the flesh if the squash into manageable pieces, then mash it up into a puree.
In a saucepan, heat the butter over medium high heat until the foam subsides. Add the sage and fry for 2-3 minutes until it is crisp. Stir the sage into the squash puree. Add salt and pepper to taste.
In a bowl, fold the egg into the ricotta cheese and mix until well combined. Add the nutmeg.
Preheat the oven to 375° F.
To assemble the lasagna, spread a layer of the ricotta mixture into your baking pan. Add a layer of pasta sheets, then a layer of squash mixture, followed by a layer of ricotta. Repeat this layering process 4-5 times until your pan is almost full. End with a layer of ricotta. Sprinkle the parmesan cheese on top, then bake in the preheated oven for about an hour, until the cheese is bubbly on top.
Garnish with fresh sage leaves.