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Acorn Squash Lasagna

Using no-boil noodles reduces the preparation time by about 30 minutes; ricotta cheese and pureed squash make a rich, creamy filling.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Acorn Squash Lasagna

Source: Everyday Food, October 2005


  • Olive oil, for baking dish
  • 4 cups Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
  • 1/2 teaspoon dried rubbed sage
  • Coarse salt and ground pepper
  • 1 container (15 ounces) part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • 8 no-boil lasagna noodles, half of an 8-ounce package


  1. Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash puree with sage, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In another bowl, mix ricotta with 1/2 cup Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

  2. 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 and mixtures. Sprinkle top (ricotta mixture) with remaining 1/2 cup Parmesan.

  3. 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 to 25 minutes more.

Reviews (20)

  • lindseymbischoff 2 Nov, 2014

    The recipe worked well for me. I added a bit less salt. I kept tasting as I went along to make sure it was not too salty. I added a bit of garlic and a layer of prosciutto. It turned out well.

  • bigthemat 20 Oct, 2014

    Much too dry and bland. Followed this recipe but got crunchy lasagna noodles. I think the fact there is no sauce made this recipe all too dry and bland for me. Will not be making this again

  • mustang_jill 13 Nov, 2013

    I have made this recipe in the past and find it much to salty. I cut the salt in half and add Nutmeg to the squash along with some mashed garlic to the ricotta. I have even added a package of chopped well drained frozen spinach to the cheese. This lightens the dish and you get your greens. Today am trying it with some Parley mixed with the cheese to see how this turns out. May I also suggest that you boil the noodles first or at least soak the bottom layer in hot water prior to building.

  • arosales3 9 Jun, 2013

    This is the 2nd time I have made (review below). One thing that leads to too much salt is if you follow the MS puree recipe suggested, which has salt already. So if you made that way, don't add anymore salt to the squash mix. However, I used plain squash puree and only added salt to that and not the cheese mix, and that was enough for me. It does end up somewhat bland (I also added an 1/8 tsp nutmeg), so as other suggested, it might be nice to add another chunkier layer, since otherwise mushy.

  • allison pepple 24 Jan, 2013

    It was good, but not stellar. The overall flavor was somewhat bland. I just saw someone's review saying they added sauteed mushrooms - I think something like that, adding a contrasting flavor, could really improve the dish. Again, it was very good - just not amazing. I would probably only make it again if I tweaked the recipe.

  • arosales3 17 Mar, 2012

    I also thought this was a bit salty, would cut the salt in half, and maybe not add any to the cheese mix. I used regular noodles, so I just cooked them before, and everything was fine. I had enough puree for 1/4 the recipe - baked at 375for 25 covered, 15 minutes uncovered.

  • Katie0927 18 Nov, 2011

    This was a hit with the adults, not so much with the kids. My store did not have frozen squash, so I used a large (26oz) can of pumpkin purée. I also did several more layers (using the entire box of noodles) as I seemed to have extra filling. Next time I make it I am going to add nutmeg and cinnamon to the purée.

  • SanDiegoCook 3 Dec, 2010

    I added a layer of portabella and crimini mushrooms sauteed in a little olive oil with salt and pepper and spread them atop the first layer of ricotta. Yum, yum, yum!

    (And by the way, it's only salty if you add too much salt. Add a little, taste and add more if needed. Tweaking a recipe is not against the law.)

  • MarianneNubel 20 Nov, 2010

    I make this every year at Thanksgiving as a main dish for my vegetarian guests, who are thrilled to have a holiday-appropriate entree just for them! They usually have to fight off the non-vegetarians, as EVERYONE loves this! Do yourself a favor, and make a double batch. I've tried it with the frozen squash and with the freshly made puree', and the difference is negligible. If you have the time, go for it, if not, you'll never notice the difference.

  • trekme88 15 Nov, 2010

    As to the Salt : I think Martha's recipes use Kosher salt which is a large crystal. If you use the regular table salt, use much less.

  • photomes 9 Nov, 2010

    HOLY SALTY!!! I am an 8 1/2 month pregnant woman who loves salty foods, but this was WAY too much! next time I'll half the salt...delicious dish, though, and so easy to make!

  • joshinchicago 23 Oct, 2010

    The combination of pasta with acorn squash is surprisingly good! I made this and added a sprinkle of allspice to the puree mixture, giving it a hint of extra sweetness. I also sprinkled some toasted walnuts on top after baking, to give it a bit of extra crunch. It was devoured and will become one of my staple vegetarian options, since acorn squash is available year round. Absolute heaven!

  • monumentallybusy 13 Oct, 2008

    Made this one side by side with the Butternut Squash and Sage Lasagna. This one got the better reviews. Easy to make, I will absolutely be cooking this one again. I agree you need to reduce the salt. I find this to be a more common necessity in some of Martha's recipes.

  • catherine495 25 Jul, 2008

    Both my husband and I found this dish OK. I made it with the frozen squash and fresh sage. Don't think I'll make it again, although it was easy.

  • WesternLady 11 Jul, 2008

    I made this and thought it was good, but would add some herbs such as thyme and parsley next time to add more flavor.

  • hnanzetta 21 May, 2008

    We love this recipe, but it's way too salty as written. The last time I made it, I eliminated all salt and the cheese made it salty enough. I added shredded jack cheese on top. Be sure the foil is well sealed around the baking dish to hold in all the moisture so that the noodles will cook enough.

  • GottaLuvMabel 9 May, 2008

    Has anyone added a meat to this? If so, what and how'd it turn out?

  • adarnell 9 Mar, 2008

    I made this tonight for dinner. I used two acorn squash and followed the recipe, but the flavor needed to be more intense. It was good, but I would make it using a different squash.

  • heide1972 15 Jan, 2008

    I've made this a few times, with both frozen squash and with squash puree I made myself. Always excellent (though the cheese tends to be pretty salty on its own, so you may want to cut or even eliminate the added salt). Am making it again tonight, as a matter of fact! :)

  • meganrachel 14 Nov, 2007

    Delicious dish. I made this for a harvest potluck and everyone raved about it. It's simple to make and sophisticated.

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