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.