Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This looks so good. Try it along with me, won't you? From Kosher Cooking.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a saucepan combine maple syrup, honey, and margarine. Cook, stirring occasionally, over medium heat until margarine is melted.
  3. Place the cut acorn squash into a microwaveable dish and pour syrup mixture over the chunks. Cover the dish with plastic wrap over it, and microwave about 12 or 15 minutes or until tender.
  4. Cool slightly, and then mash the squash and the syrup together.
  5. In a skillet heat the oil until hot and then add the onions and sugar.
  6. Reduce heat and cook until the onions are lightly golden.
  7. Set the mixture aside.
  8. While the acorn squash and onion mixtures are cooling cook the lasagna noodles according to the package directions, drain them and set them aside.
  9. In another bowl combine the ricotta cheese with the egg and nutmeg; Spoon 1/3 of the spaghetti sauce on the bottom of a 9x13-inch pan.
  10. Lay 3 strips of cooked lasagna on top of the sauce.
  11. Then spread 1/2 of the ricotta mixture on top of the lasagna, Then spread 1/2 of the squash mixture on top of the ricotta, then 1/2 of the onions on top of the squash, and put 1/3 of the mozzarella on top of the onions.
  12. Then put 3 more strips of lasagna, at a 90 degree angle to the first three, on top.
  13. Spread the rest of the ricotta, squash, onions, and mozzarella on top, and then add a little bit of sauce, just to cover.
  14. Top with 3 more strips of lasagna (again, at a 90 degree angle to the previous three), and add a little more sauce to cover the lasagna on top.
  15. You want to have a nice firm lasagna not a sloppy runny mess so make sure that you don’t use too much spaghetti sauce.
  16. Bake, uncovered at 350°F for 40 to 50 minutes.
  17. This serves 6 to 8 people.
  18. Enjoy!

Reviews

(5)
Most Helpful

Very good! I omitted the honey and only used two tablespoons of syrup to cook with the squash. It still turned out a little sweet for my taste. Next time I won't use the sugar or syrup and cut back on the nutmeg. This recipe was good, and I will be making it again!

TattooedMamaof2 November 03, 2008

Wow. I loved this, the squash was amazing... I will surely be making this again. I have tried other winter squash lasagna recipes... this is among my absolute favorites. Great flavor...the sweet savory combo is hard to beat in my book! I am not a fan of ricotta so I replaced that with silken tofu. Still yummy.

Errrrin November 04, 2010

Really nice flavor, and easy to make. Very forgiving recipe, too. Thanks for posting.

Myra October 25, 2009

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