Butternut Squash and Sage Lasagna

Martha Stewart
121
14
400
105

Ingredients

3 1/2 pounds butternut squash (peeled, seeded, and cut into 1-inch pieces)
2 tablespoons extra-virgin olive oil
freshly ground pepper
coarse salt
1 pound whole milk ricotta cheese
1/2 cups heavy cream
2 large egg yolks
1/2 pounds fresh mozzarella cheese (coarsely grated, 2 cups)
grated nutmeg (Freshly)
2 tablespoons unsalted butter
1/3 cups sage leaves (loosely packed fresh, coarsely chopped)
1 1/4 cups low sodium chicken stock (homemade or store-bought)
1/2 noodles (the batch, cut into 4-by-13-inch strips and cooked, or store-bought dried, cooked)
4 ounces grated parmesan cheese (finely, 1 1/4 cups)
Read Directions

NutritionView more

400Calories
Sodium16%DV390mg
Fat42%DV27g
Protein31%DV16g
Carbs10%DV29g
Fiber20%DV5g

PER SERVING *

Calories400Calories from Fat240
% DAILY VALUE*
Total Fat27g42%
Saturated Fat14g70%
Trans Fat
Cholesterol125mg42%
Sodium390mg16%
Potassium860mg25%
Protein16g31%
Calories from Fat240
% DAILY VALUE*
Total Carbohydrate29g10%
Dietary Fiber5g20%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.