Butternut Squash Lasagne with Fried Sage Leaves
Ingredients
- 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
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