My favorite lasagna recipe involves seasonal acorn squash and oodles of ricotta. It's a Martha recipe, but of course, I can't follow her directions to the letter, so my creation is a little easier to make -- I layer squash AND cheese on the same layers. Scandalous, I know! Of course, I also use whole wheat noodles I have to cook as well as real acorn squash I have to treat the same way, so in that sense, I've made it a more difficult recipe than the original. Be that as it may, I've made this dish a few times this fall, and it's always a hit.
To prepare the squash, cut it in half and scrape out the seeds. Rub butter on the cut halves and place in a 350 degree, preheated oven. Cook about 45 minutes or until a fork easily slides into the squash. Let cool and scoop out of the shell. Add a pinch of salt and a few grinds of pepper and mash with a fork until nicely combined. Then follow The Martha's directions to create some tasty, tasty lasagna.
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To prepare the squash, cut it in half and scrape out the seeds. Rub butter on the cut halves and place in a 350 degree, preheated oven. Cook about 45 minutes or until a fork easily slides into the squash. Let cool and scoop out of the shell. Add a pinch of salt and a few grinds of pepper and mash with a fork until nicely combined. Then follow The Martha's directions to create some tasty, tasty lasagna.
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