Acorn Squash Lasagna Recipes

ACORN SQUASH LASAGNA

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.

THE BEST SQUASH LASAGNA RECIPE

Steps:

• Place lasagna noodles in a 9- by 13-inch casserole dish and cover with cold water. Set aside, agitating the noodles occasionally to make sure they aren't sticking.

BUTTERNUT SQUASH LASAGNA

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
• Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
• Position the rack in the center of the oven and preheat to 375 degrees F.
• Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
• Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

ACORN SQUASH LASAGNA

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!