Lasagna (Acorn Squash)

Using no-boil noodles reduces the preparation time by about 30 minutes, ricotta cheese and puréed squash make a rich, creamy filling.

olive oil, for baking dish
4 cups acorn squash purée, or 2 (12 oz) pkg frozen winter squash purée, thawed
½ tsp. dried rubbed sage
coarse sea salt
black pepper, freshly cracked
1 (15 oz) container ricotta cheese
1 cup Parmesan cheese, grated
8 no-boil lasagna noodles, half of an 8 oz pkg

Preheat oven to 400°F (200°C).  Brush an 8" square baking dish with oil, set aside.

In a medium bowl, mix squash purée with sage, 1½ tsp. salt, and ¼ tsp. pepper.  In another bowl, mix ricotta with ½ cup Parmesan cheese, 1 tsp. salt, and ¼ tsp. 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 ½ 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, 20-25 minutes more.

Makes 4 servings.