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Author Notes: I adapted this from the kitchen at Gould Farm in Monterey, MA. The fried sage leaves were just a by-product in the original recipe--I munched on them as I put the lasagne together, but putting them on top? It made it! —alana_chernila
- 4 cups butternut squash puree (from 2 small roasted butternut squash)
- 4 cups ricotta cheese
- 1 tablespoon nutmeg
- 1 pound lasagne noodles (1/2 cooked if storebought, uncooked if homemade)
- 4 ounces butter
- 15 fresh sage leaves
- 1 1/2 cups grated parmesan cheese
- 2 cups crushed tomatoes
- 5 basil leaves, chopped
- salt and pepper, to taste
- Melt the butter with the sage leaves over medium heat. Let it cook until slightly browned. Drain the sage leaves and set aside.
- Mix together the squash puree, ricotta, nutmeg, salt and pepper.
- In a 9x13 pan, put a layer of squash filling. Then noodles. Then brush the noodles with sage butter. Then parmesan, then more filling.
- Repeat as many times as you like, but don't go too crazy. A lasagne with too many layers is not as good as you might think. I'd shoot for three layers of noodles.
- The top layer is noodles, brushed with butter, then topped with tomatoes, parmesan, and the basil if you have it. Lay the crispy sage leaves on top, and tent it with foil. Bake in a 350 oven for 30 minutes. Take off the foil, and bake for another ten minutes. Let sit for 15 minutes to set before serving.
- This recipe was entered in the contest for Your Best Butternut Squash
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