Acorn Squash Lasagna

• 4 lbs acorn squash
• 2 tablespoons butter
• 34 teaspoon kosher salt
• 1 dash nutmeg
• 12 teaspoon dried sage
• 14 teaspoon black pepper
• 1 14 teaspoons kosher salt
• 1 (15 ounce) container part-skim ricotta cheese
• 12 cup grated parmesan cheese
• 8 no-boil lasagna noodles

1. To make the squash puree: Preheat oven to 400 degrees.
2. Place squash, uncut, on a rimmed baking sheet; bake, turning occasionally, until very tender when pierced with the tip of a paring knife, about 1 hour.
3. When cool enough to handle, halve each squash, scoop out, and discard the seeds; scrape out flesh from squash halves, and transfer to a food processor and process until smooth.
4. Season with butter, salt, and a sprinkle of nutmeg.
5. At this point, you could eat some, but reserve 4 cups of puree for the lasagna.
6. To make the lasagna: Preheat oven to 400 degrees.
7. Spray an 8 square baking dish with cooking spray; set aside.
8. In a medium bowl, mix 4 cups of squash puree with sage, pepper, and salt.
9. In another bowl, mix ricotta with 1/2 cup of Parmesan; set aside.
10. Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture.
11. Layer with 2 more noodles, and spread with half the ricotta mixture.
12. Repeat layering with remaining noodles , puree, noodles, and ricotta mixture.
13. Cover baking dish with foil; place on a rimmed baking sheet.
14. Bake until lasagna is heated through, about 45 minutes, remove foil, and continue baking until golden on top, 20-25 minutes more.

acorn squash, butter, kosher salt, nutmeg, sage, black pepper, kosher salt, ricotta cheese, parmesan cheese, lasagna noodles

Taken from www.food.com/recipe/acorn-squash-lasagna-277615 (may not work)