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Acorn Squash Lasagna is for Dinner.

Acorn Squash Lasagna takes 20 minutes to prepare.

Acorn Squash Lasagna takes 60 minutes to cook.

Acorn Squash Lasagna makes 9 servings.

The ingredients for Acorn Squash Lasagna are:

2 acorn squash, or about 4 cups squash puree
15 oz. part skim ricotta cheese
1 block parmesan cheese
1 box Barilla no-cook lasagne noodles
salt
pepper
thyme or sage

Here is how you make Acorn Squash Lasagna:

To prepare squash, wash, cut lengthwise, scrape out seeds and pulp, and place skin side up in 1 inch of water. Microwave until tender. Scoop out squash and mash with salt, pepper, and sage or thyme to taste.In a separate bowl, mix ricotta, 1/2 c. fresh grated parmesan cheese, salt and pepper.Spray 9"x9" glass pan with cooking spray. Lay noodles on bottom of pan, then squash, noodles, ricotta, noodles, etc. until desired thickness or until you run out of ingredients (I only use about 1/2-3/4 of the box of pasta (3/4 box accounted for in the nutritional info), all the ricotta and squash mixture, and less than half the block of parmesan). Top with more fresh grated parmesan.Cover with foil and bake for 45 minutes at 400. Uncover and bake for an additional 15-20 minutes to brown cheese on top.Makes 9 3"x3" servings.Can subsitute boil-first, whole wheat noodles to boost the fiber!Number of Servings: 9Recipe submitted by SparkPeople user SCHWINNER!.

The nutritional information for Acorn Squash Lasagna is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 224.2

• Total Fat: 7.5 g
• Cholesterol: 23.4 mg
• Sodium: 268.8 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 2.1 g
• Protein: 13.1 g