Acorn Squash Lasagna
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.
Everyday Food, October 2005
114 Ratings
- 5 star values: 23
- 4 star values: 43
- 3 star values: 37
- 2 star values: 8
- 1 star values: 3
Martha Stewart Member
Rating: 4 stars
Great recipe to start with--huge fan of cooking with squash. However, I just have to believe that if we were watching Martha prepare this on some cooking show, she wouldn't be pouring in so much salt. I cut that back to about a third in both mixtures and replaced the other 2/3 with Mrs. Dash. Also upped the pepper to a half teaspoon in both mixtures.
Martha Stewart Member
Rating: 5 stars
Delicious and easy
Martha Stewart Member
Rating: 1 stars
I rate this 5 stars out of 5. Have made it many times using fresh roasted butternut squash purée . You must TASTE as you go !!!! I added some nutmeg to the ricotta and to the squash purée. Adjust the salt and pepper to your own taste. I really loved this recipe.
Advertisement
Martha Stewart Member
Rating: 3 stars
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!
Martha Stewart Member
Rating: 3 stars
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!
Martha Stewart Member
Rating: Unrated
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.
Advertisement
Martha Stewart Member
Rating: Unrated
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
Martha Stewart Member
Rating: 4 stars
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.
Martha Stewart Member
Rating: 4 stars
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.
Martha Stewart Member
Rating: 3 stars
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.
Martha Stewart Member
Rating: 4 stars
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.
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
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.)
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
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!
Martha Stewart Member
Rating: Unrated
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!
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
I made this and thought it was good, but would add some herbs such as thyme and parsley next time to add more flavor.
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
Has anyone added a meat to this? If so, what and how'd it turn out?
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
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! :)
Martha Stewart Member
Rating: Unrated
Delicious dish. I made this for a harvest potluck and everyone raved about it. It's simple to make and sophisticated.