Acorn Squash Lasagna Recipe

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

How to Make Acorn Squash Lasagna

1. Preheat oven to 400°F (200°C).
2. Place 2 medium acorn squash (about 3 pounds total) directly on a rimmed baking sheet.
3. Bake for 60-75 minutes, turning occasionally, until very tender when pierced with a fork.
4. Let cool slightly until easy to handle. Halve each squash, scoop out and discard seeds.
5. 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.
6. Taste and adjust seasoning. Reserve 4 cups of puree for the lasagna; enjoy the rest immediately!
7. Preheat oven to 400°F (200°C). Spray an 8x8 inch baking dish with cooking spray.
8. In a medium bowl, combine 4 cups of squash puree, 1 tablespoon dried sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
9. In a separate bowl, mix 15 ounces ricotta cheese with 1/2 cup grated Parmesan cheese.
10. Layer 2 lasagna noodles in the prepared baking dish. Spread half the squash mixture evenly over the noodles.
11. Top with 2 more lasagna noodles and spread half the ricotta mixture over the noodles.
12. Repeat layers: noodles, squash puree, noodles, ricotta mixture.
13. Cover the baking dish with aluminum foil.
14. Bake on a rimmed baking sheet for 45 minutes. Remove foil and bake for another 20-25 minutes, or until golden brown and bubbly.
15. Let stand for 10-15 minutes before serving. Enjoy!