Butternut Squash and Sage Lasagna

Name: Butternut Squash and Sage Lasagna
Ingredients: 3 1/2 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; 1/2 cup heavy cream; 2 large egg yolks; 1/2 pound fresh mozzarella cheese, coarsely grated (2 cups); Freshly grated nutmeg; 2 tablespoons unsalted butter; 1/3 cup loosely packed fresh sage leaves, coarsely chopped; 1 1/4 cups homemade or store-bought low-sodium chicken 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 1/4 cups)

Butternut Squash and Sage Lasagna was pinched from <a href="http://www.marthastewart.com/314642/butternut-squash-and-sage-lasagna" target="_blank">www.marthastewart.com.</a>

INGREDIENTS

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3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces

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2 tablespoons extra-virgin olive oil

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Coarse salt and freshly ground pepper

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1 pound whole-milk ricotta cheese

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1/2 cup heavy cream

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2 large egg yolks

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1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)

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Freshly grated nutmeg

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2 tablespoons unsalted butter

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1/3 cup loosely packed fresh sage leaves, coarsely chopped

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1 1/4 cups homemade or store-bought low-sodium chicken stock

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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

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4 ounces finely grated Parmesan cheese (1 1/4 cups)

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