Acorn Squash Lasagna

Name: Acorn Squash Lasagna
Prep time: 15 min
Total time: 85 min
Ingredients: Olive oil, for baking dish; 4 cups Basic Acorn Squash Puree , or 2 packages (12 ounces each) frozen winter squash puree, thawed; 0.5 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

3.7

(111)

21 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

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.