Martha Stewart Acorn Squash Lasagna

Martha Stewart acorn squash lasagna is a creamy, golden baked pasta with sweet squash puree, ricotta and Parmesan that comes together in 1 hour 25 minutes. Try this cozy fall weeknight dinner for a vegetarian Sunday supper or holiday table, since it uses no-boil noodles and skips the tomato sauce.

Martha seasons the squash and the ricotta mixtures separately before layering, because each one then tastes bold on its own. Skipping that leaves a bland, one-note lasagna that needs a lot of salt at the table.

She swaps tomato sauce for pureed acorn squash with a little dried sage, which gives the layers a sweet, earthy flavor that red sauce can't. No-boil noodles also cut about 30 minutes of prep, so you never stand over a pot of pasta water.

Martha Stewart Acorn Squash Lasagna

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

10

minutes

Calories

430

kcal

Layers of sage-spiced squash puree and seasoned ricotta bake between tender no-boil noodles until the middle turns creamy and soft. Covering the dish first heats it through gently, then uncovering it lets the Parmesan top brown and crisp.

Ingredients

• Olive oil, for baking dish
  

• 4 cups Basic Acorn Squash Puree , or 2 packages (12 ounces each) frozen winter squash puree, thawed
  

• 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
  

Directions

• Prep the dish: Preheat the oven to 400°F, then brush an 8-inch square baking dish with olive oil. Set it aside while you mix the two fillings.
• Season the squash: Stir 4 cups acorn squash puree, 1/2 teaspoon dried rubbed sage, 1 1/2 teaspoons coarse salt and 1/4 teaspoon pepper together in a medium bowl. If you use frozen puree, thaw it fully first so the mixture spreads smoothly.
• Mix the ricotta: In another bowl, combine the ricotta, 1/2 cup Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Then set it aside next to the squash mixture so both are ready for layering.
• Layer the lasagna: Lay 2 no-boil noodles in the bottom of the dish and spread half the squash mixture over them. Then add 2 more noodles with half the ricotta mixture, and repeat with the remaining noodles and fillings.
• Add the topping: Sprinkle the remaining 1/2 cup Parmesan over the ricotta layer on top. That cheese is what turns golden and crisp in the oven.
• Bake covered: Cover the dish with foil and set it on a rimmed baking sheet to catch any drips. Bake for about 45 minutes, until the lasagna is heated through.
• Brown the top: Remove the foil and keep baking for 20 to 25 minutes more. It's ready when the top is golden and the edges bubble.

Tools for this recipe

• USA Pan 8x8 square cake pan, Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned pumpkin instead of acorn squash puree?

Plain canned pumpkin works as a swap, since it has a similar thick, smooth texture. Use 4 cups and skip any pumpkin pie filling, because the added sugar and spices would throw off the savory flavor.

Can I make this lasagna ahead of time?

Yes, assemble it up to a day ahead, cover it tightly and keep it in the fridge. Add 10 to 15 minutes to the covered baking time, since the dish goes into the oven cold.

How do I store and reheat leftovers?

Cover leftovers and keep them in the fridge for 3 to 4 days. Reheat slices in a 350°F oven, covered with foil, until hot in the middle, which keeps the noodles from drying out.

Can I use regular lasagna noodles instead of no-boil?

You can, but boil them first until just tender, since the filling here is too thick to soften dry noodles. Drain and lay them flat so they don't stick, then layer as usual.

What's the most common mistake with this lasagna?

Skipping the foil is the usual problem, because the noodles then dry out before the middle is hot. Keep it covered for the first 45 minutes, then uncover to brown the top.