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Acorn Squash Lasagna

I saw this dish on Martha Stewart's Everyday Food, but I've modified the recipe a little, because (surprisingly) it contained errors and was difficult to follow. I couldn't believe how tasty this was and even non-veggie lovers (which includes me) should enjoy it. It can also be made with butternut squash. Begin by making the squash puree, then proceed to assembling the lasagna.

Acorn Squash* Puree
1 Preheat oven to 400° F. Place 2 whole acorn squash (about 2 pounds each) on a rimmed baking sheet; bake, turning occasionally, until very tender when pierced with the tip of a paring knife, about 1 hour.
2. When cool enough to handle, halve each squash lengthwise. Scoop out and discard seeds; scrape out flesh from squash halves, and transfer to a food processor (discard skin). Process until smooth.
3. Use puree in lasagna and freeze any remaining for use later.
*Butternut squash alternative: place 1 butternut squash halved lengthwise skin-side up on baking sheet and bake at 350° F for 1 hour or until soft

Acorn Squash Lasagna
Serves 4 | Prep time: 15 minutes | Total time: 1 hour 25 minutes

Ingredients:
olive oil, for baking dish
4 cups acorn squash puree
1/2 tsp dried rubbed sage
coarse salt and ground pepper
1 container (15 oz) part-skim ricotta cheese
1 cup grated Parmesan (or other) cheese
8 no-boil lasagna noodles

Directions:
1. Preheat oven to 400° F. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash puree with sage, 1 1/2 tsp salt, and 1/4 tsp pepper. In another bowl, mix ricotta with 1/2 cup parmesan and 1/4 tsp 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 in opposite direction and spread with half the ricotta mixture. Repeat layering with remaining noodles and mixtures. Sprinkle top (ricotta mixture) with remaining 1/2 cup (or more as desired) 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.

Adapted from: http://www.pbs.org/everydayfood/recipes/Acorn_Squash_Lasagna.html