Acorn Squash Lasagna

Not your typical lasagna! Ricotta cheese and pureed squash make a rich, creamy filling that is both salty and sweet.  This lasagna is a great use of leftover winter squash from your garden.

Prep time: 1 hour

Cook time: 1 hour 30 mins

Serves: 4

INGREDIENTS:

Olive oil, for baking dish

4 cups of Acorn Squash Puree (2-3 squash)

2 tbsp butter

½ tsp dried rubbed sage

Coarse salt and ground pepper

1 container (15 ounces) ricotta cheese

1 cup grated Parmesan cheese

8 no-boil lasagna noodles, half of an 8 ounce package

DIRECTIONS:

To prepare the Acorn Squash Puree:  Slice acorn squash into quarters and scoop out and discard the seeds.  Place squash slices face down in ¼ cup water and bake at 375 for 30 – 45 minutes or until tender.  Remove from oven and allow to cool completely.

When cool enough to handle, scrape out flesh from squash quarters and transfer to a food processor (discard skin).  Process until smooth.  In a medium saucepan, combine squash puree with 2 tablespoons of butter and 1 teaspoon of salt.  Cook over medium heat until hot, 3 to 4 minutes. 

Heat 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 ½ teaspoons salt and ¼ teaspoon pepper.  In another bowl, mix ricotta with ½ cup parmesan, 1 teaspoon salt, and ¼ teaspoon pepper.  Set aside.

Lay 2 lasagna noodles in the bottom of a prepared dish; spread with half the squash mixture.  Repeat layering with remaining noodles and mixtures.  Sprinkle top (ricotta mixture) with remaining ½ 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.

Hint: If you don’t have time to make the squash puree, you can use two frozen packages that have been thawed.  I don’t think it is nearly as tasty, but it would work in a pinch.