Acorn Squash Lasagna

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This is a vegetarian dish that i make in the fall. if you like squash and sage, you will like it:) this is actually two recipes-one to make the puree which then is used in the lasagna. i have made the puree ahead of time to make it more convenient for myself-- eating some the first dinner, and reserving 4 cups for the following night’s dinner. it is good with cranberry bread , a tomato salad, and apple pie. yes, this recipe did come from everyday foods:)

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Steps

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To make the squash puree: preheat oven to 400 degrees.

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Place squash , uncut , on a rimmed baking sheet.

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Bake , turning occasionally , until very tender when pierced with the.

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When cool enough to handle , halve each squash , scoop out , and discard the seeds.

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Scrape out flesh from squash halves , and transfer to a food processor and process until smooth.

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Season with butter , salt , and a sprinkle of nutmeg.

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At this point , you could eat some , but reserve 4 cups of puree for the lasagna.

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To make the lasagna: preheat oven to 400 degrees.

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Spray an 8 square baking dish with cooking spray.

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Set aside.

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In a medium bowl , mix 4 cups of squash puree with sage , pepper , and salt.

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In another bowl , mix ricotta with 1 / 2 cup of parmesan.

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Set aside.

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Lay 2 lasagna noodles in the bottom of prepared dish.

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Spread with half the squash mixture.

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Layer with 2 more noodles , and spread with half the ricotta mixture.

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Repeat layering with remaining noodles , puree , noodles , and ricotta m.

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Ingredients

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acorn squash, butter, kosher salt, nutmeg, dried sage, black pepper, part-skim ricotta cheese, parmesan cheese, no-boil lasagna noodles