This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Autumn is a second spring when every leaf is a flower."
This is a great lasagna that takes about 40 minutes of hands on cooking time but is worth every one of those minutes. It is rich and comforting but the best part is leftovers. It is worth spending the extra time to make two pans as it will keep well for a few days and also can be frozen for later.
Servings: 6 | Serving size: 1/6 lasagna
Cooking Time: 120 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes great leftovers and freezes well. Make two pans so you have plenty of leftovers.
|4 tsp||olive oil (divided)|
|1 medium||acorn squash (about 12 ounces)|
|1 large||onion (thinly sliced)|
|16 ounces||mushrooms (sliced)|
|2 tsp||dried sage|
|1 tsp||dried marjoram|
|fresh ground black pepper (to taste)|
|2 ounces||Parmigiano-Reggiano (grated)|
|12 ounces||whole wheat or gluten-free lasagna noodles|
|9 ounces||sliced provolone cheese|
Preheat the oven to 325°F.
Cut the acorn squash in half lengthwise. Scoop out the seeds and discard.
Place 1 teaspoon olive oil in a large skillet and swirl.
Place the squash in the pan cut side down and place the pan in the oven. Roast for 45 minutes. Remove and let cool.
Scoop out the squash's flesh and set aside. Dice the peel and set aside.
Place the remaining 3 teaspoons olive oil in a large skillet over medium heat.
Add the onions and cook, tossing frequently, for about 5 minutes. Adjust the heat so the onions don't brown.
Add the mushrooms and cook for about 10 minutes. Toss frequently.
Add the squash and the diced peel to the pan with the water, sage, and marjoram.
Simmer over medium-low heat for about 10 minutes. Stir frequently.
Remove from the heat and let cool slightly.
Fold in the parmesan cheese.
Preheat the oven to 325°F.
Line an 11 inch oblong Pyrex dish with aluminum foil.
Place 1/4 of the acorn squash sauce in the bottom of the pan.
Add a layer of lasagna noodles (use 1/2 of the noodles).
Place 1/4 of the acorn squash sauce on top of the noodles.
Top with 3 ounces of the provolone cheese and then 1/4 of the acorn squash sauce.
Top with the remaining lasagna noodles and then the remaining sauce.
Cover with aluminum foil and bake for 30 minutes.
Remove from the oven, top with the remaining cheese and bake, uncovered, for 10 minutes.
Serving size: 1/6 lasagna
|Calories 466||Calories from Fat 126|
|% Daily Value|
|Total Fat 13g||23%|
|Saturated Fat 7g||27%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 64g||20%|
|Dietary Fiber 7g||27%|
|Vitamin A 13%||Vitamin C 25%|
|Calcium 54%||Iron 20%|
|Vitamin K 3 mcg||Potassium 968 mg|
|Magnesium 142 mg|