Acorn Squash Lasagna

Ingredients

• Olive oil for baking dish
• 4 cups Acorn Squash Purée or 2 packages (12 ounces each) frozen winter squash purée 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)

Instructions

1. 1
   Preheat oven to 400°. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash purée with sage, 1 ½ teaspoons salt, and ¼ teaspoon pepper. In another bowl, mix ricotta with ½ cup Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper. Set aside.
2. 2
   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.
3. 3
   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.