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.