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Butternut Squash and Sage Lasagna

Butternut Squash and Sage Lasagna

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Recipe by
Martha Stewart Martha Stewart

Ingredients

  • 3 12 lbs butternut squash (peeled, seeded, and cut into 1-inch pieces)
  • 2 tbsps extra virgin olive oil
  • freshly ground pepper
  • coarse salt
  • 1 lb whole milk ricotta cheese
  • 12 cup heavy cream
  • 2 large egg yolks
  • 12 lb fresh mozzarella cheese (coarsely grated, 2 cups)
  • grated nutmeg (freshly)
  • 2 tbsps unsalted butter
  • 13 cup sage leaves (loosely packed fresh, coarsely chopped)
  • 1 14 cups low sodium chicken (homemade or store-bought, or vegetable stock)
  • 12 lasagna noodles (fresh, 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 ozs grated parmesan cheese (finely, 1 1/4 cups)
Servings
8 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 370 Calories from Fat 230
% Daily Value *
Total Fat 25g 38%
Saturated Fat 13g 65%
Trans Fat
Cholesterol 120mg 40%
Sodium 280mg 12%
Potassium 720mg 21%
Total Carbohydrate 25g 8%
Dietary Fiber 4g 16%
Sugars 4g
Protein 15g
Vitamin A 370%
Vitamin C 60%
Calcium 40%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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