Acorn Squash Lasagna
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Ingredients
- Olive oil
- 4 c. acorn squash puree or 2 pkgs. frozen winter squash puree, thawed
- 1/2 t. dried rubbed sage
- coarse salt and ground pepper
- 1 container (15 oz.) part skim ricotta cheese
- 1 c. grated Parmesan cheese
- 8 no boil lasagna noodles (1/2 8 oz. package)
Instructions
- Preheat oven to 400.
- Brush 8 in. square baking dish with oil, set aside.
- In medium bowl, mix squash puree with sage, 1 1/2 t. salt, 1/4 t. pepper.
- In another bowl, mix ricotta with 1/2 c. parmesan, 1 t. salt, 1/4 t. pepper.
- Set aside.
- Lay 2 lasagna noodles in bottom of oiled dish.
- Spread with half the squash mixture.
- Layer 2 more noodles and spread with half the ricotta mixture.
- Repeat layering, end with ricotta mixture.
- Sprinkle with remaining 1/2 c. parmesan cheese.
- 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, 10-25 minutes more.
- Olive oil
- 4 c. acorn squash puree or 2 pkgs. frozen winter squash puree, thawed
- 1/2 t. dried rubbed sage
- coarse salt and ground pepper
- 1 container (15 oz.) part skim ricotta cheese
- 1 c. grated Parmesan cheese
- 8 no boil lasagna noodles (1/2 8 oz. package)
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