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Acorn Squash Lasagna

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Pureed acorn squash and ricotta cheese make a rich, creamy filling in this tasty alternative to traditional lasagna. Using no-boil noodles reduces the preparation time by about 30 minutes.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2005

Ingredients

  • Olive oil, for baking dish
  • 4 cups Basic 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

Directions

  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 Add a comment

  • bmardegraff
    19 NOV, 2016
    This recipe is bland and salty. I did not add the salt and pepper to the cheese, but I mixed in an egg with half the parm and used only half of the amount of ricotta overall. (too.much.cheese.) I added about 4 cups of sauted vegetables to the middle layer. This included broccoli florets, sliced Brussels sprouts, carrot coins, a leek, and 2-3 tsp of minced garlic. Also, I added 1/2 cup of basil pesto, half at the bottom and half in the middle. Very flavorful and turned out great!
    Reply
  • bmardegraff
    19 NOV, 2016
    This recipe is bland and salty. I did not add the salt and pepper to the cheese, but I mixed in an egg with half the parm and used only half of the amount of ricotta overall. (too.much.cheese.) I added about 4 cups of sauted vegetables to the middle layer. This included broccoli florets, sliced Brussels sprouts, carrot coins, a leek, and 2-3 tsp of minced garlic. Also, I added 1/2 cup of basil pesto, half at the bottom and half in the middle. Very flavorful and turned out great!
    Reply
  • LindZMB
    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.
    Reply
  • 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
    Reply
  • Jill Lloyd
    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.
    Reply
  • ARosie
    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.
    Reply
  • allie1401
    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.
    Reply
  • ARosie
    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.
    Reply
  • 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.
    Reply
  • 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.)
    Reply