I have no memory of where I got this recipe in the first place but I scribbled it on a piece of Japanese stationary at least 12 years ago and have tweaked it over the years to work perfectly for sweet shortcakes. Every time I look at that greasy beat up piece of paper I think “I gotta write that down somewhere where it can’t get lost”. So, now I am…
Roasted Butternut Squash and Sage Lasagna
Toss 3 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces with a coating of olive oil and spread in single layer on a baking sheet. Salt and pepper the squash and then roast at 400 degree oven until soft and golden.
Mash the cooked squash with a half cup of water and some freshly grated nutmeg
Mix 1 pound whole-milk ricotta cheese with 1 cup heavy cream, 2 large eggs and salt and pepper.
Using no boil lasagna sheets layer the squash mixture and ricotta in a baking dish. The last layer should be a dry sheet of pasta. Drizzle another 1/2 cup of heavy cream. Place leaves of fresh sage on top of the cream and then sprinkle 1/2 pound of grated Parmesan over in an even layer
Bake in a 400 degree oven for 30-40 minutes or until bubbling and golden brown on top.