Winter Squash and Sage Lasagna

Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.

Recipe Courtesy of Martha Stewart Living.

Prep Time: 40 minutes

Cook Time: 1 hour 10 minutes

Servings 8


  • 3 1/2  pounds  winter squash  peeled, seeded and cut into 1 inch pieces
  • 1  pound  ricotta cheese 
  • 1/2  cup  heavy cream 
  • 1/2  pound  mozzarella cheese  grated
  • 2  large  egg yolks 
  •     nutmeg  to taste
  •     salt  to taste
  •     pepper  to taste
  • 1/3  cup  sage leaves  coarsely chopped
  • 1 1/4   cups  chicken or vegetable stock 
  • 2  tbsp  unsalted butter 
  • 2  tbsp  oil 
  • 1 1/4  cups  parmesan  finely grated
  • 9-12    lasagna noodles 


  1. Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.

  2. Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.

  3. Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.

  4. Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.

  5. 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.

  6. Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

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