Recipe by WiGal
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:)
Top Review by Megan from Chicago
I like this recipe too. But, I wonder if it came from Everyday Food. I was just about to post this one myself but I see that it is already on RecipeZaar now. (http://www.pbs.org/everydayfood/recipes/Acorn_Squash_Lasagna.html)
- 4 lbs acorn squash
- 2 tablespoons butter
- 3⁄4 teaspoon kosher salt
- 1 dash nutmeg
- 1⁄2 teaspoon dried sage
- 1⁄4 teaspoon black pepper
- 1 1⁄4 teaspoons kosher salt
- 1 (15 ounce) container part-skim ricotta cheese
- 1⁄2 cup grated parmesan cheese
- 8 no-boil lasagna noodles
Directions See How It's Made
- To make the squash puree: Preheat oven to 400 degrees.
- Place squash, uncut, on a rimmed baking sheet; bake, turning occasionally, until very tender when pierced with the tip of a paring knife, about 1 hour.
- When cool enough to handle, halve each squash, scoop out, and discard the seeds; scrape out flesh from squash halves, and transfer to a food processor and process until smooth.
- Season with butter, salt, and a sprinkle of nutmeg.
- At this point, you could eat some, but reserve 4 cups of puree for the lasagna.
- To make the lasagna: Preheat oven to 400 degrees.
- Spray an 8” square baking dish with cooking spray; set aside.
- In a medium bowl, mix 4 cups of squash puree with sage, pepper, and salt.
- In another bowl, mix ricotta with 1/2 cup of Parmesan; set aside.
- Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture.
- Layer with 2 more noodles, and spread with half the ricotta mixture.
- Repeat layering with remaining noodles , puree, noodles, and ricotta mixture.
- Cover baking dish with foil; place on a rimmed baking sheet.
- Bake until lasagna is heated through, about 45 minutes, remove foil, and continue baking until golden on top, 20-25 minutes more.