Acorn Squash Lasagna

• Acorn Squash Lasagna
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• Using no-boil noodles reduces the preparation time by about 30 minutes; ricotta cheese and pureed squash make a rich, creamy filling.
• Everyday Food, October 2005
• Prep Time
• 15 minutes
• Total Time
• 1 hour 25 minutes
• Yield
• Olive oil, for baking dish
• 4 cups Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
• 1 cup chopped and cooked kale
• 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

1. Directions
2. 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.
3. 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.
4. 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.

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Taken from www.epicurious.com/recipes/member/views/acorn-squash-lasagna-51387041 (may not work)