ACORN SQUASH LASAGNA RECIPE
- 1 ACORN SQUASH
- 1/2 TABLESPOON OIL
- SALT AND FRESHLY GROUND PEPPER
- 3-4 CUPS OF YOUR FAVOURITE MEAT SAUCE OR TOMATO SAUCE, OR AS NEEDED
- COOKED LASAGNA NOODLES, AS NEEDED*
- 1 1/2 CUPS SHREDDED CHEESE OF CHOICE (I USED A MIX OF CHEDDAR AND MOZZARELLA)
Preheat the oven to 350°F.
Cut the acorn squash in half and scoop out the seeds. Slice into 1/2 inch slices, toss with oil and roast on a tin-foil lined baking sheet until tender, about 15-20 minutes. Remove from the oven and let cool. Layer your lasagna: sauce, noodles, squash, a light sprinkling of cheese and repeat until you reach the top of your casserole. Finish with a layer of sauce and a generous sprinkling of cheese.
Bake lasanga, uncovered for 30-40 minutes or until cheese is brown and crispy.
*Notes: I baked these in two small casserole dishes, but you can go ahead and bake the lasagna in a regular pan. Plan for needing more lasagna noodles as well as sauce.