Acorn Squash Lasagna

Health score
35%
Acorn Squash Lasagna
85 min.
4
548kcal

Suggestions

Looking for a unique and delicious way to enjoy acorn squash? Look no further than this mouth-watering Acorn Squash Lasagna! This innovative recipe combines the natural sweetness of acorn squash puree with classic lasagna ingredients to create a meal that's both comforting and full of flavor. Perfect for a cozy lunch or dinner, this dish serves four and takes about 85 minutes to prepare.

The star of this recipe is the acorn squash puree, which is mixed with sage, salt, and pepper to create a savory base that's reminiscent of traditional tomato sauce. Paired with a creamy ricotta and Parmesan mixture, and layered between no-boil lasagna noodles, this dish strikes the perfect balance between hearty and healthy.

With a caloric breakdown that includes 18.77% protein, 31.43% fat, and 49.8% carbs, this Acorn Squash Lasagna is a well-rounded meal that won't leave you feeling weighed down. Whether you're a fan of squash or simply looking to try something new, this recipe is sure to impress your taste buds and have you craving more. So why not give it a try and see for yourself why acorn squash makes the perfect lasagna filling?

Ingredients

  • serving olive oil for baking dish
  • 48 ounces acorn squash frozen thawed
  • 0.5 teaspoon rubbed sage dried
  • serving coarse mustard 
  • 15 ounces part-skim ricotta 
  • cup parmesan cheese grated
  •  no boil lasagna noodles 

Equipment

  • bowl
  • baking sheet
  • oven
  • baking pan
  • aluminum foil

Directions

  1. Preheat oven to 400 degrees.
  2. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash puree with sage, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In another bowl, mix ricotta with 1/2 cup Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  3. Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture.
  4. Layer with 2 more noodles, and spread with half the ricotta mixture. Repeat layering with remaining noodles and mixtures.
  5. Sprinkle top (ricotta mixture) with remaining 1/2 cup Parmesan.
  6. Cover baking dish with foil; place on a rimmed baking sheet.
  7. Bake until lasagna is heated through, about 45 minutes; remove foil, and continue baking until golden on top, 20 to 25 minutes more.

Nutrition Facts

Calories548kcal
Protein18.77%
Fat31.43%
Carbs49.8%

Properties

Glycemic Index
8
Glycemic Load
0
Inflammation Score
-9
Nutrition Score
24.507826089859%

Nutrients percent of daily need

Calories:548.35kcal
27.42%
Fat:19.94g
30.67%
Saturated Fat:9.67g
60.45%
Carbohydrates:71.09g
23.7%
Net Carbohydrates:64.64g
23.51%
Sugar:1.01g
1.12%
Cholesterol:70.78mg
23.59%
Sodium:594.42mg
25.84%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:26.78g
53.57%
Calcium:623.46mg
62.35%
Phosphorus:476.88mg
47.69%
Vitamin C:37.43mg
45.37%
Potassium:1448.19mg
41.38%
Selenium:28.63µg
40.9%
Vitamin A:1874.62IU
37.49%
Vitamin B1:0.51mg
33.85%
Magnesium:134.21mg
33.55%
Manganese:0.61mg
30.28%
Vitamin B6:0.57mg
28.33%
Fiber:6.45g
25.79%
Zinc:2.96mg
19.72%
Vitamin B2:0.32mg
18.69%
Folate:73.28µg
18.32%
Vitamin B5:1.7mg
17.03%
Iron:3mg
16.69%
Copper:0.27mg
13.41%
Vitamin B3:2.49mg
12.46%
Vitamin B12:0.65µg
10.76%
Vitamin E:0.71mg
4.74%
Vitamin K:3.51µg
3.34%
Vitamin D:0.23µg
1.54%