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Ingredients

• Servings: 4
• Olive oil, for baking dish
• 4 cups Acorn Squash Pure or 2 packages (12 ounces each) frozen winter squash pure, thawed
• teaspoon dried rubbed sage
• Coarse salt and ground pepper
• 1 container (15 ounces) part-skim ricotta cheese
• 1 cup grated Parmesan cheese
• 8 no-boil lasagna noodles (half of an 8-ounce package)
• Acorn Squash Pure
• Basic Acorn Squash
• 2 tablespoons butter
• 1 teaspoon coarse salt
• Basic Acorn Squash
• 2 whole acorn squash (about 2 pounds each)

Description

Bakespace