Ingredients
Olive oil, for baking dish4 cups Acorn Squash Purée or 2 packages (12 ounces each) frozen winter squash purée, thawed
½ 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 Purée
Basic Acorn Squash
2 tablespoons Butter
1 teaspoon Coarse salt
Basic Acorn Squash
2 Whole acorn squash (about 2 pounds each)
Description
Meals Matter
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