0.5 lasagne pasta sheets dried fresh store-bought cooked cut into 4-by-13-inch strips and , or noodles,
1.3 cups parmesan cheese finely grated
Equipment
bowl
frying pan
baking sheet
oven
baking pan
wooden spoon
Directions
Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper.
Bake until light gold and tender, 25 to 30 minutes.
Let cool.
Reduce oven temperature to 375 degrees.
Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles.
Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles.
Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta).
Sprinkle Parmesan over ricotta mixture.
Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes.
Let stand for 15 minutes before slicing and serving.