Squash lasagna

Cookbook author Erin Gleeson
The Forest Feast Road Trip

“This is a hearty vegetarian main course that can be served with a salad for any fall gathering or just for your family,” says cookbook author Erin Gleeson, noting that butternut squash could be easily substituted for the acorn squash.

Ingredients

1 large (2- to 3-lb.) acorn squash or 2 small ones
5 cups marinara sauce
9 no-boil lasagna noodles
16 oz. ricotta
3 scallions, chopped
1/4 cup chopped fresh sage
3 cups grated mozzarella
Salt and pepper, to taste
Garlic powder or minced fresh garlic, to taste

Instructions

Cut squash in half, remove seeds and bake at 400 degrees for 1 hour or until a knife goes in easily. Scoop out flesh and mash with a fork. This step can be done the day before.

Spread some marinara sauce in the bottom of a 9-by-13-inch baking dish. Top with a layer of pasta, followed by ricotta, squash, scallions, sage and mozzarella. Sprinkle salt, pepper and garlic every few layers.

Top with another layer of pasta and marinara and repeat the layering process twice more. Save some of the mozzarella to sprinkle on top.

Bake at 375 degrees for 45 minutes. Let cool enough to set before slicing. This dish can be assembled or made several hours ahead and baked or reheated before serving.

Serves 6 to 8