• Ali Hall

Fall Favorite: Roasted Acorn Squash Lasagna

Roasted Acorn Squash Lasagna

Adapted from The Forest Feast Gatherings Cookbook 


1 large or 2 small acorn squash

5 cups marinara sauce (we recommend one with no added sugar and no preservatives)

9 lasagna noodles (we recommend whole wheat, gluten free, or even grain free- such as Cappello's Grain Free Lasagna Noodles, Banza Chickpea Lasagna Noodles or Explore Cuisine Green Lentil Lasagna Noodles)

8 oz ricotta (or dairy free alternative) 

8 oz light or part skim ricotta (or DF alternative)

2 chopped scallions

1/4 cup chopped sage

1 cup parmesan cheese (or DF alternative)

1 cup mozzarella cheese(or DF alternative)

1 package of baby arugula

Salt, pepper, red pepper flakes, garlic powder to taste

Cut acorn squash in half, and remove seeds. Drizzle with olive oil, salt, and pepper. Bake for 1 hour or until fork goes in easily. Scoop out the flesh and mash with a fork. (Can be done in advance.) 

Spread some sauce in the bottom of a 9x13 pan. Begin to layer in ingredients above, roughly in the order listed. Don’t forget your seasonings in each layer! Repeat 3 times.

Save some mozzarella and parmesan to sprinkle on top.

Bake at 375* for 45 min.

Serve on top of arugula dressed in a bit of olive oil. Sprinkle with parmesan, red pepper flakes, and a bit more sage. 


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