Roasted Acorn Squash and Pumpkin Lasagna

Have some winter squash laying around and want to mix it up a bit? That's exactly what happened to us! This is a great way to detour from roasted winter squash or soup. We both enjoyed this lasagna and served with a side salad, it makes for a wonderful lighter entree during the holidays.

Martha Stewart's Roasted Acorn Squash Lasagna
   Prep 15 minutes | Total time 1 hour 25 minutes | Serves 4

olive oil, for baking dish
4 cups acorn squash puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
      I used a mixture of acorn squash and pumpkin but any winter squash should be fine
1/2 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

   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.

Nacho isn't quite sure what to think of Santa!

1 comment:

  1. What interesting lasagna. I think that is what Nacho is thinking about!