Acorn Squash Lasagna
Creamy, comforting, and irresistibly rich, Acorn Squash Lasagna is a unique twist on the traditional Italian classic. This fall-inspired recipe layers velvety roasted acorn squash with tender lasagna noodles, a luscious homemade béchamel sauce, and a trio of cheeses—ricotta, mozzarella, and Parmesan—for a dish that's equal parts hearty and elegant. A touch of nutmeg in the béchamel and optional fresh sage garnish elevate the flavors with warm, earthy notes. Perfect for cozy family dinners or festive gatherings, this recipe is a stunning blend of seasonal ingredients and classic lasagna flavors. Ready in about 90 minutes, this acorn squash lasagna serves six generously and is destined to be your go-to comfort food during cooler months.
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Recipe Information
Ingredients
- 2 medium Acorn squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 9 sheets Lasagna noodles
- 2 cups Ricotta cheese
- 2 cups Shredded mozzarella
- 1 cup Grated Parmesan cheese
- 1 large Egg
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Milk
- 1 pinch Nutmeg
- 6 optional Fresh sage leaves
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squashes in half and remove the seeds. Drizzle the cut sides with 2 tablespoons of olive oil and season with 1 teaspoon of salt and 1 teaspoon of black pepper.
Place the squash halves cut side down on a baking sheet and roast for 35-40 minutes or until the flesh is soft. Once cooled, scoop out the flesh and mash it with a fork until smooth. Set aside.
Meanwhile, cook the lasagna noodles according to the package instructions. Drain and lay them flat on a clean surface to prevent sticking.
In a large bowl, mix the ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup grated Parmesan, and 1 egg. Set this cheese mixture aside.
To make the béchamel sauce, melt 4 tablespoons of unsalted butter in a saucepan over medium heat. Whisk in 4 tablespoons of flour and cook for 1-2 minutes until lightly golden.
Gradually add 3 cups of milk while whisking constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes. Season with a pinch of nutmeg and additional salt and pepper to taste. Set the béchamel aside.
Reduce the oven temperature to 375°F (190°C).
In a 9x13 inch baking dish, spread a thin layer of béchamel sauce on the bottom.
Layer 3 lasagna noodles over the sauce, followed by half of the mashed acorn squash, one-third of the béchamel, and one-third of the ricotta mixture. Repeat the layers (noodles, squash, béchamel, ricotta) one more time.
For the final layer, top with the remaining 3 noodles, the rest of the béchamel, and the remaining shredded mozzarella and Parmesan cheese.
Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
Let the lasagna cool for 10-15 minutes before slicing and serving. Optionally, garnish with fresh sage leaves for flavor and presentation.
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.1 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 780 mg | 60% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 755 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
