Food & Cooking Recipes Ingredients Pasta and Grains Acorn Squash Lasagna 3.7 (111) 21 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 25 mins Servings: 4 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. Ingredients Olive oil, for baking dish 4 cups Basic Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed ½ 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 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. 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. 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. Print