SQUASH LASAGNA

SQUASH LASAGNA image

Yield 8 people

Number Of Ingredients 10

1 acorn squash (large)
Olive oil
Salt and pepper
1 jar alfredo sauce
2 c frozen spinach
15 oz Ricotta Cheese
1/4+ teaspoon Nutmeg
12 sheets Lasagna Noodles
1 c shredded Mozzarella Cheese
1/2 cup Grated Parmigiano Reggiano Cheese

Steps:

Defrost spinach Lightly boil the "no boil" lasagna w/ oil (they stick easily!) Preheat oven to 375°F (or high broil!) Slice squash halves into 1/2" half-moon-shaped pieces. Lightly oil a sheet and brown the squash (maybe flip after 10 min) Allow squash to cool Lower oven temperature to 350°F Warm the Alfredo sauce Mix the ricotta, spinach (drained) nutmeg and a pinch of salt into a bowl and combine. Assemble lasagna: 1) SAUCE Put some sauce on the bottom of the yellow roasting pan (9" x 13" baking dish?) 2) NOODLE Place four sheets of noodles side by side 3) SAUCE top them with more Alfredo sauce 4) SQUASH Next, add squash in a single layer. 5) SAUCE Top squash with more Alfredo sauce 6) NOODLE add another layer of noodles. 7) RICOTTA/SPINACH Top noodles with all of the ricotta-spinach mixture and smooth out. 8) NOODLE Top with another layer of noodles 9) SAUCE then Alfredo sauce 10) SQUASH add the last of the squash 11) SAUCE Pour over the remainder of Alfredo sauce 12) CHEESE top with Mozzarella & Parmesan cheeses. Cover with foil and bake for 40 minutes. Poke to check for noodle tenderness and uncover for 10 minutes or until cheese is golden and bubbly. Remove from oven and rest 15 minutes before slicing.