Ingredients for Acorn Squash Lasagna
- 2 medium acorn squash (about 3 pounds total)
- 2 tablespoons butter
- Kosher Salt
- 1/4 teaspoon nutmeg
- Dried Sage
- Black Pepper
- Part Skim Ricotta Cheese
- Parmesan Cheese
- No Boil Lasagna Noodles
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How to Make Acorn Squash Lasagna
- Preheat oven to 400°F (200°C).
- Place 2 medium acorn squash (about 3 pounds total) directly on a rimmed baking sheet.
- Bake for 60-75 minutes, turning occasionally, until very tender when pierced with a fork.
- Let cool slightly until easy to handle. Halve each squash, scoop out and discard seeds.
- Scrape the flesh from squash halves into a food processor. Add 2 tablespoons of butter, 1 teaspoon salt, and 1/4 teaspoon nutmeg. Process until completely smooth.
- Taste and adjust seasoning. Reserve 4 cups of puree for the lasagna; enjoy the rest immediately!
- Preheat oven to 400°F (200°C). Spray an 8x8 inch baking dish with cooking spray.
- In a medium bowl, combine 4 cups of squash puree, 1 tablespoon dried sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a separate bowl, mix 15 ounces ricotta cheese with 1/2 cup grated Parmesan cheese.
- Layer 2 lasagna noodles in the prepared baking dish. Spread half the squash mixture evenly over the noodles.
- Top with 2 more lasagna noodles and spread half the ricotta mixture over the noodles.
- Repeat layers: noodles, squash puree, noodles, ricotta mixture.
- Cover the baking dish with aluminum foil.
- Bake on a rimmed baking sheet for 45 minutes. Remove foil and bake for another 20-25 minutes, or until golden brown and bubbly.
- Let stand for 10-15 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
1g
Fat
57g
Carbs
17g
