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Acorn Squash Lasagna

Acorn Squash Lasagna created by Rita1652

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

Ready In:
1hr 20mins



  • Preheat oven to 350°F.
  • In a saucepan combine maple syrup, honey, and margarine. Cook, stirring occasionally, over medium heat until margarine is melted.
  • 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.
  • Cool slightly, and then mash the squash and the syrup together.
  • In a skillet heat the oil until hot and then add the onions and sugar.
  • Reduce heat and cook until the onions are lightly golden.
  • Set the mixture aside.
  • While the acorn squash and onion mixtures are cooling cook the lasagna noodles according to the package directions, drain them and set them aside.
  • 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.
  • Lay 3 strips of cooked lasagna on top of the sauce.
  • 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.
  • Then put 3 more strips of lasagna, at a 90 degree angle to the first three, on top.
  • Spread the rest of the ricotta, squash, onions, and mozzarella on top, and then add a little bit of sauce, just to cover.
  • 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.
  • 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.
  • Bake, uncovered at 350°F for 40 to 50 minutes.
  • This serves 6 to 8 people.
  • Enjoy!
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"This looks so good. Try it along with me, won't you? From Kosher Cooking."
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  1. keiram
    5 stars if less sugar is used. I baked the squash and then mashed it with 1/4 cup agave syrup. This way, every bite was a hint of sweet squash that didn’t overpower the other flavors. Optional: I had leftover Polidori sausage that I chopped and added to the onion (NO sugar). Excellent addition!
  2. Errrrin
    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.
  3. Myra9035
    Really nice flavor, and easy to make. Very forgiving recipe, too. Thanks for posting.
  4. TattooedMamaof2
    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!
  5. Roxygirl in Colorado
    I ended up making this on the "spur of the moment" in using up some leftover butternut squash puree. I halved the recipe, omitted the onions, and baked in a 9x5 loaf pan (I made three layers). I covered the pan halfway through cooking. I used leftover sauce Recipe #78954 and these leftover ingred. really made this a quick prep! The syrup/honey added a lovely sweet flavor that was a nice contrast to the savory spaghetti sauce. Thanks Sharon, for another great vegetarian recipe. Roxygirl
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