Wednesday, May 23, 2007

Acorn Squash Lasagna

Again, this may sound like a weird recipe, but it's one of our favorites. Even 2 year-old Q loves it -- and it only takes about 5 minutes to prepare.

2 (12 oz.) packages frozen squash puree (I usually find it at Harmon's)
1/2 t. dried sage
kosher salt and ground pepper to taste
1 (15 oz.) container part-skim ricotta
1 C. grated parmesan
8 no-boil lasagna noodles

Thaw squash in the microwave. Season with sage, salt and pepper (I never measure, and am sure I use a lot more than called for). In another bowl, mix ricotta with 1/2 cup parmesan and salt and pepper. Lay 2 lasagna noodles on the bottom of prepared 8-inch square baking dish. Spread with half the squash mixture. Layer with 2 more noodles (opposite direction), and spread with half the ricotta mixture. Repeat layering with remaining noodles and filling. Sprinkle top (ricotta mixture) with remaining 1/2 cup parmesan. Cover with foil; place on a rimmed baking sheet. Bake at 400 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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