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Acorn Squash Lasagna

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“This is a vegetarian dish that I make in the fall. If you like squash and sage, you will like it:) This is actually two recipes-one to make the puree which then is used in the lasagna. I have made the puree ahead of time to make it more convenient for myself-- eating some the first dinner, and reserving 4 cups for the following night’s dinner. It is good with cranberry bread , a tomato salad, and apple pie. Yes, this recipe did come from Everyday Foods:)”
READY IN:
3hrs 10mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the squash puree: Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. Season with butter, salt, and a sprinkle of nutmeg.
  5. At this point, you could eat some, but reserve 4 cups of puree for the lasagna.
  6. To make the lasagna: Preheat oven to 400 degrees.
  7. Spray an 8” square baking dish with cooking spray; set aside.
  8. In a medium bowl, mix 4 cups of squash puree with sage, pepper, and salt.
  9. In another bowl, mix ricotta with 1/2 cup of Parmesan; set aside.
  10. Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture.
  11. Layer with 2 more noodles, and spread with half the ricotta mixture.
  12. Repeat layering with remaining noodles , puree, noodles, and ricotta mixture.
  13. Cover baking dish with foil; place on a rimmed baking sheet.
  14. Bake until lasagna is heated through, about 45 minutes, remove foil, and continue baking until golden on top, 20-25 minutes more.

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