Acornsquashlasagna Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350°F.
• In a saucepan combine maple syrup, honey, and margarine. Cook, stirring occasionally, over medium heat until margarine is melted.
• Place the cut acorn squash into a microwaveable dish and pour syrup mixture over the chunks. Cover the dish with plastic wrap over it, and microwave about 12 or 15 minutes or until tender.
• Cool slightly, and then mash the squash and the syrup together.
• In a skillet heat the oil until hot and then add the onions and sugar.
• Reduce heat and cook until the onions are lightly golden.
• Set the mixture aside.
• While the acorn squash and onion mixtures are cooling cook the lasagna noodles according to the package directions, drain them and set them aside.
• In another bowl combine the ricotta cheese with the egg and nutmeg; Spoon 1/3 of the spaghetti sauce on the bottom of a 9x13-inch pan.
• Lay 3 strips of cooked lasagna on top of the sauce.
• Then spread 1/2 of the ricotta mixture on top of the lasagna, Then spread 1/2 of the squash mixture on top of the ricotta, then 1/2 of the onions on top of the squash, and put 1/3 of the mozzarella on top of the onions.
• Then put 3 more strips of lasagna, at a 90 degree angle to the first three, on top.
• Spread the rest of the ricotta, squash, onions, and mozzarella on top, and then add a little bit of sauce, just to cover.
• Top with 3 more strips of lasagna (again, at a 90 degree angle to the previous three), and add a little more sauce to cover the lasagna on top.
• You want to have a nice firm lasagna not a sloppy runny mess so make sure that you don't use too much spaghetti sauce.
• Bake, uncovered at 350°F for 40 to 50 minutes.
• This serves 6 to 8 people.
• Enjoy!

Steps:

• To make the squash puree: Preheat oven to 400 degrees.
• Place squash, uncut, on a rimmed baking sheet; bake, turning occasionally, until very tender when pierced with the tip of a paring knife, about 1 hour.
• When cool enough to handle, halve each squash, scoop out, and discard the seeds; scrape out flesh from squash halves, and transfer to a food processor and process until smooth.
• Season with butter, salt, and a sprinkle of nutmeg.
• At this point, you could eat some, but reserve 4 cups of puree for the lasagna.
• To make the lasagna: Preheat oven to 400 degrees.
• Spray an 8" square baking dish with cooking spray; set aside.
• In a medium bowl, mix 4 cups of squash puree with sage, pepper, and salt.
• In another bowl, mix ricotta with 1/2 cup of Parmesan; 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 , puree, noodles, and ricotta mixture.
• 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, 20-25 minutes more.