Mmmm, squash and spinach lasagna. The acorn squash gives this dish a slightly sweet taste that is to die for. It doesn’t look the prettiest, but the taste is amazing.It’s based on Martha Steward’s Every Day Food Acorn Squash Lasagna recipe.
- 1 2 lb acorn squash
- 2 T butter
- salt and pepper
- 1 lb spinach, frozen or fresh
- 1/2 t dried rubbed sage
- 15 oz part skim ricotta cheese
- 1 cup grated parmesan cheese
- 8 lasagna noodles (boil or no boil. If boil, prepare per packaged directions)
Preheat oven to 400 degrees. Wash and cut acorn squash in half. Spray with cooking spray or brush with olive oil. Sprinkle with salt. Bake in oven until soft – usually half an hour. Remove from oven.
When squash is soft, scoop out innards into food processor. Add 2 T butter, salt and pepper. Puree until smooth.
Prepare spinach. If frozen, nuke and then squeeze water from spinach. If fresh, cook with water and then after a few minutes, remove as much water as possible.
Add spinach to squash in food processor. Blend until mixed.
Scoop ricotta cheese into bowl. Add salt and pepper, sage and half a cup of parmesan cheese. Mix well.
Line an 8×8 baking dish with foil, then coat with olive oil or cooking spray. Cover bottom with lasagna noodles. Spread half the squash/spinach mixture over the noodles. Cover with another layer of noodles. Spread half the ricotta cheese mixture. Cover with noodles, then spread the other half of the squash/spinach mixutre. Cover again with noodles, then put in the rest of the ricotta cheese. Finish up by covering it with the remaining noodles, then sprinkle the remaining parmesan cheese.
Cover pain with foil and put in oven heated to 400 degrees. Bake 45 minutes. Revmoe foil from top and bake until parmesan cheese is golden brown, ~20 minutes.
Serve, and enjoy. Mmmmm.