Another squash adventure

Tomorrow is my birthday- so I don't think I'll get a leisurely chance to write a clever post. In the meantime, enjoy this. I made this a couple of weeks ago- had the place to myself, and the series finale of Battlestar Galactica. I used the frozen squash puree option (so easy!!) and added an onion which I sliced and caramelized, a liberal amount of Penzeys Tuscan Sunset, and used some mozzarella cheese on top instead of just parmesan.

It reheated great for lunches and confirmed my love for no-bake lasagna noodles. This is from Everyday Food magazine. And really, I love a dinner that I can pop in the oven, sit down and have a glass of wine and read a magazine, and when I'm done- dinner is ready.


Acorn Squash Lasagna

Prep: 15 minutes Total: 1 hour 25 minutes

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

Ingredients

Olive oil, for baking dish
4 cups Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
8 no-boil lasagna noodles, half of an 8-ounce package

Directions
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.