Ohh. So. Good.
I ate this at bookclub one night and was so impressed. I wanted to make it immediately. Martha sure knows what she’s doing. This is a great recipe and cooks so much faster than regular Italian lasagna.
Butternut Squash Lasagna (adapted from Martha Stewart)
1 butternut squash, roasted
16 oz ricotta cheese
½ cup cream cheese
1 egg yolk
1 1/2 cups shredded mozzarella cheese
½ cup Parmesan cheese grated
1 cup chicken (or vegetable) stock
½ box lasagna noodles
Roast butternut squash with olive oil, salt, and pepper for about 30 minutes at 425 degrees.
Combine ricotta, cream cheese, egg yolk, and ¼ cup Parmesan cheese.
Mix squash and chicken stock over medium low heat.
To assemble lasagna: spread noodles on the bottom of a 9×9 baking pan; top with ricotta mixture and some cheese; layer more noodles; top with butternut squash mixture. Repeat laying noodles then ricotta and cheese, then noodles, then squash and repeating until all the layers are used. Sprinkle some cheese on top.
Bake 30 minutes at 375.
Mr. J LOVED this. I tried not to hype it up too much since that can end in disapointment but this was really great. I roasted the squash the night before to save some time too.
I tried to be really careful not to overcook the noodles. I was afraid everything would be too mushy so I also tried to leave some lumps with the squash.
I spread a little pre-made alfredo sauce on the bottom which was a nice touch. I did however forget to put the mozzarella and Parmesan until it was almost too late. I scooched a few layers up and snuck it in there. I thought it was more important to get the cheese in there than for the layers to look perfect.
Umm let’s discuss how amazing the cream cheese mixed with ricotta is. YUM. Sooo good and I can’t believe I’ve never thought about it before! It’s a must-try!
I nixed the sage because I just wanted fewer ingredients in my dreaded grocery shopping trip. My friend put in some basil instead and we thought that was really nice…lighter than sage.
The lasagna was filling and really good. I ate it reheated for lunch a few days and continued to love it. I should attempt some more meat-less meals more often. Shhh! Don’t tell Mr. J 😉
Let’s do a little cost breakdown I’m so into right now!
Butternut Squash Lasagna (serves 6-9)
1 butternut squash: $1.89
16 oz. ricotta: $1.99
4 oz. cream cheese: $0.62
1 egg yolk: $1.24
16 oz. mozarella: $3.59
4 oz. Parmesan cheese: $1.98
8 oz. chicken stock: $0.11 ($2.99 jar/25 cubes=11 cents per cube/cup)
8 oz. lasanga noodles: $1.00
total cost = $12.42/9 servings = $1.38 per serving
This recipe sounds awesome! I am going to a potluck this weekend and wondered what I wanted to take – now I know!!
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