Acorn Squash Lasagna

Creamy, comforting, and irresistibly rich, Acorn Squash Lasagna is a unique twist on the traditional Italian classic. This fall-inspired recipe layers velvety roasted acorn squash with tender lasagna noodles, a luscious homemade béchamel sauce, and a trio of cheeses—ricotta, mozzarella, and Parmesan—for a dish that's equal parts hearty and elegant. A touch of nutmeg in the béchamel and optional fresh sage garnish elevate the flavors with warm, earthy notes. Perfect for cozy family dinners or festive gatherings, this recipe is a stunning blend of seasonal ingredients and classic lasagna flavors. Ready in about 90 minutes, this acorn squash lasagna serves six generously and is destined to be your go-to comfort food during cooler months.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 medium Acorn squash
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 9 sheets Lasagna noodles
• 2 cups Ricotta cheese
• 2 cups Shredded mozzarella
• 1 cup Grated Parmesan cheese
• 1 large Egg
• 4 tablespoons Unsalted butter
• 4 tablespoons All-purpose flour
• 3 cups Milk
• 1 pinch Nutmeg
• 6 optional Fresh sage leaves

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the acorn squashes in half and remove the seeds. Drizzle the cut sides with 2 tablespoons of olive oil and season with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 3

Place the squash halves cut side down on a baking sheet and roast for 35-40 minutes or until the flesh is soft. Once cooled, scoop out the flesh and mash it with a fork until smooth. Set aside.

Step 4

Meanwhile, cook the lasagna noodles according to the package instructions. Drain and lay them flat on a clean surface to prevent sticking.

Step 5

In a large bowl, mix the ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup grated Parmesan, and 1 egg. Set this cheese mixture aside.

Step 6

To make the béchamel sauce, melt 4 tablespoons of unsalted butter in a saucepan over medium heat. Whisk in 4 tablespoons of flour and cook for 1-2 minutes until lightly golden.

Step 7

Gradually add 3 cups of milk while whisking constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes. Season with a pinch of nutmeg and additional salt and pepper to taste. Set the béchamel aside.

Step 8

Reduce the oven temperature to 375°F (190°C).

Step 9

In a 9x13 inch baking dish, spread a thin layer of béchamel sauce on the bottom.

Step 10

Layer 3 lasagna noodles over the sauce, followed by half of the mashed acorn squash, one-third of the béchamel, and one-third of the ricotta mixture. Repeat the layers (noodles, squash, béchamel, ricotta) one more time.

Step 11

For the final layer, top with the remaining 3 noodles, the rest of the béchamel, and the remaining shredded mozzarella and Parmesan cheese.

Step 12

Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.

Step 13

Let the lasagna cool for 10-15 minutes before slicing and serving. Optionally, garnish with fresh sage leaves for flavor and presentation.

Nutrition Facts

Serving size	3883.8 grams (3883.8g)

Amount per serving	% Daily Value*
Calories	5552

Total Fat 223.20g	286%
Saturated Fat 114.50g	573%
Polyunsaturated Fat 5.10g
Cholesterol 926mg	309%
Sodium 5794mg	252%
Total Carbohydrate 727.10g	264%
Dietary Fiber 95.50g	341%
Total Sugars 55.10g
Protein 247.70g	495%

Vitamin D 376IU	1879%
Calcium 6085mg	468%
Iron 33mg	181%
Potassium 10361mg	220%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.0%

Protein: 16.8%

Carbs: 49.2%