Butternut Squash and Sage Lasagna

Name: Butternut Squash and Sage Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 kilograms butternut squash, peeled, seeded, and cut into 1-inch pieces; 8 servings coarse salt and freshly ground pepper; 2 larges egg yolks; 473 milliliters 1/2 pound fresh mozzarella cheese, coarsely grated; 79 milliliters loosely packed fresh sage leaves, coarsely chopped; 118 milliliters heavy cream; 1 Fresh Lasagna Noodles, (you will need only the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked; 296 milliliters homemade or store-bought low-sodium chicken stock; 8 servings freshly grated nutmeg; 2 Tbsps extra-virgin olive oil; 296 milliliters ounces finely grated parmesan cheese; 454 grams whole-milk ricotta cheese; 2 Tbsps unsalted butter

The recipe Butternut Squash and Sage Lasagna could satisfy your Mediterranean craving in around 45 minutes. This recipe serves 8. This main course has 429 calories, 21g of protein, and 25g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up nutmeg, coarse salt and pepper, butter, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.