Back to Acorn Squash Lasagna All Reviews for Acorn Squash Lasagna - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Acorn Squash Lasagna Recipe Summary prep: 15 mins total: 1 hr 25 mins Servings: 4
Ingredients Ingredient Checklist Olive oil, for baking dish 4 cups Basic Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed 1/2 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
Gallery Acorn Squash Lasagna
Recipe Summary prep: 15 mins total: 1 hr 25 mins Servings: 4
Gallery
Acorn Squash Lasagna
Acorn Squash Lasagna
Acorn Squash Lasagna
Recipe Summary prep: 15 mins total: 1 hr 25 mins Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr 25 mins
Servings: 4
prep: 15 mins
total: 1 hr 25 mins
prep:
15 mins
total:
1 hr 25 mins
Servings: 4
4
Ingredients
Ingredients
- Olive oil, for baking dish 4 cups Basic Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed 1/2 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
Directions
Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash puree with sage, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In another bowl, mix ricotta with 1/2 cup Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture. Layer with 2 more noodles, and spread with half the ricotta mixture. Repeat layering with remaining noodles and mixtures. Sprinkle top (ricotta mixture) with remaining 1/2 cup Parmesan.
Cover baking dish with foil; place on a rimmed baking sheet. Bake until lasagna is heated through, about 45 minutes; remove foil, and continue baking until golden on top, 20 to 25 minutes more.
Reviews (25)
Add Rating & Review 114 Ratings 5 star values: 23 4 star values: 43 3 star values: 37 2 star values: 8 1 star values: 3
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Reviews (25)
Add Rating & Review 114 Ratings 5 star values: 23 4 star values: 43 3 star values: 37 2 star values: 8 1 star values: 3
Add Rating & Review
114 Ratings 5 star values: 23 4 star values: 43 3 star values: 37 2 star values: 8 1 star values: 3
114 Ratings 5 star values: 23 4 star values: 43 3 star values: 37 2 star values: 8 1 star values: 3
114 Ratings 5 star values: 23 4 star values: 43 3 star values: 37 2 star values: 8 1 star values: 3
5 star values: 23 4 star values: 43 3 star values: 37 2 star values: 8 1 star values: 3
Martha Stewart Member Rating: 4 stars 11/30/2018 Great recipe to start with--huge fan of cooking with squash. However, I just have to believe that if we were watching Martha prepare this on some cooking show, she wouldn't be pouring in so much salt. I cut that back to about a third in both mixtures and replaced the other 2/3 with Mrs. Dash. Also upped the pepper to a half teaspoon in both mixtures. Martha Stewart Member Rating: 5 stars 10/16/2017 Delicious and easy Martha Stewart Member Rating: 1 stars 10/13/2017 I rate this 5 stars out of 5. Have made it many times using fresh roasted butternut squash purée . You must TASTE as you go !!!! I added some nutmeg to the ricotta and to the squash purée. Adjust the salt and pepper to your own taste. I really loved this recipe. Martha Stewart Member Rating: 3 stars 11/19/2016 This recipe is bland and salty. I did not add the salt and pepper to the cheese, but I mixed in an egg with half the parm and used only half of the amount of ricotta overall. (too.much.cheese.) I added about 4 cups of sauted vegetables to the middle layer. This included broccoli florets, sliced Brussels sprouts, carrot coins, a leek, and 2-3 tsp of minced garlic. Also, I added 1/2 cup of basil pesto, half at the bottom and half in the middle. Very flavorful and turned out great! Martha Stewart Member Rating: Unrated 11/02/2014 The recipe worked well for me. I added a bit less salt. I kept tasting as I went along to make sure it was not too salty. I added a bit of garlic and a layer of prosciutto. It turned out well. Martha Stewart Member Rating: Unrated 10/20/2014 Much too dry and bland. Followed this recipe but got crunchy lasagna noodles. I think the fact there is no sauce made this recipe all too dry and bland for me. Will not be making this again Martha Stewart Member Rating: 4 stars 11/13/2013 I have made this recipe in the past and find it much to salty. I cut the salt in half and add Nutmeg to the squash along with some mashed garlic to the ricotta. I have even added a package of chopped well drained frozen spinach to the cheese. This lightens the dish and you get your greens. Today am trying it with some Parley mixed with the cheese to see how this turns out. May I also suggest that you boil the noodles first or at least soak the bottom layer in hot water prior to building. Martha Stewart Member Rating: 4 stars 06/09/2013 This is the 2nd time I have made (review below). One thing that leads to too much salt is if you follow the MS puree recipe suggested, which has salt already. So if you made that way, don't add anymore salt to the squash mix. However, I used plain squash puree and only added salt to that and not the cheese mix, and that was enough for me. It does end up somewhat bland (I also added an 1/8 tsp nutmeg), so as other suggested, it might be nice to add another chunkier layer, since otherwise mushy. Martha Stewart Member Rating: 3 stars 01/24/2013 It was good, but not stellar. The overall flavor was somewhat bland. I just saw someone's review saying they added sauteed mushrooms - I think something like that, adding a contrasting flavor, could really improve the dish. Again, it was very good - just not amazing. I would probably only make it again if I tweaked the recipe. Martha Stewart Member Rating: 4 stars 03/17/2012 I also thought this was a bit salty, would cut the salt in half, and maybe not add any to the cheese mix. I used regular noodles, so I just cooked them before, and everything was fine. I had enough puree for 1/4 the recipe - baked at 375for 25 covered, 15 minutes uncovered. Martha Stewart Member Rating: Unrated 11/18/2011 This was a hit with the adults, not so much with the kids. My store did not have frozen squash, so I used a large (26oz) can of pumpkin purée. I also did several more layers (using the entire box of noodles) as I seemed to have extra filling. Next time I make it I am going to add nutmeg and cinnamon to the purée. Martha Stewart Member Rating: Unrated 12/03/2010 I added a layer of portabella and crimini mushrooms sauteed in a little olive oil with salt and pepper and spread them atop the first layer of ricotta. Yum, yum, yum! (And by the way, it's only salty if you add too much salt. Add a little, taste and add more if needed. Tweaking a recipe is not against the law.) Martha Stewart Member Rating: Unrated 11/20/2010 I make this every year at Thanksgiving as a main dish for my vegetarian guests, who are thrilled to have a holiday-appropriate entree just for them! They usually have to fight off the non-vegetarians, as EVERYONE loves this! Do yourself a favor, and make a double batch. I've tried it with the frozen squash and with the freshly made puree', and the difference is negligible. If you have the time, go for it, if not, you'll never notice the difference. Martha Stewart Member Rating: Unrated 11/15/2010 As to the Salt : I think Martha's recipes use Kosher salt which is a large crystal. If you use the regular table salt, use much less. Martha Stewart Member Rating: Unrated 11/09/2010 HOLY SALTY!!! I am an 8 1/2 month pregnant woman who loves salty foods, but this was WAY too much! next time I'll half the salt...delicious dish, though, and so easy to make! Martha Stewart Member Rating: Unrated 10/23/2010 The combination of pasta with acorn squash is surprisingly good! I made this and added a sprinkle of allspice to the puree mixture, giving it a hint of extra sweetness. I also sprinkled some toasted walnuts on top after baking, to give it a bit of extra crunch. It was devoured and will become one of my staple vegetarian options, since acorn squash is available year round. Absolute heaven! Martha Stewart Member Rating: Unrated 10/13/2008 Made this one side by side with the Butternut Squash and Sage Lasagna. This one got the better reviews. Easy to make, I will absolutely be cooking this one again. I agree you need to reduce the salt. I find this to be a more common necessity in some of Martha's recipes. Martha Stewart Member Rating: Unrated 07/25/2008 Both my husband and I found this dish OK. I made it with the frozen squash and fresh sage. Don't think I'll make it again, although it was easy. Martha Stewart Member Rating: Unrated 07/11/2008 I made this and thought it was good, but would add some herbs such as thyme and parsley next time to add more flavor. Martha Stewart Member Rating: Unrated 05/21/2008 We love this recipe, but it's way too salty as written. The last time I made it, I eliminated all salt and the cheese made it salty enough. I added shredded jack cheese on top. Be sure the foil is well sealed around the baking dish to hold in all the moisture so that the noodles will cook enough. Martha Stewart Member Rating: Unrated 05/09/2008 Has anyone added a meat to this? If so, what and how'd it turn out? Martha Stewart Member Rating: Unrated 03/09/2008 I made this tonight for dinner. I used two acorn squash and followed the recipe, but the flavor needed to be more intense. It was good, but I would make it using a different squash. Martha Stewart Member Rating: Unrated 01/15/2008 I've made this a few times, with both frozen squash and with squash puree I made myself. Always excellent (though the cheese tends to be pretty salty on its own, so you may want to cut or even eliminate the added salt). Am making it again tonight, as a matter of fact! :) Martha Stewart Member Rating: Unrated 11/14/2007 Delicious dish. I made this for a harvest potluck and everyone raved about it. It's simple to make and sophisticated.Martha Stewart Member
Rating: 4 stars 11/30/2018
Great recipe to start with–huge fan of cooking with squash. However, I just have to believe that if we were watching Martha prepare this on some cooking show, she wouldn’t be pouring in so much salt. I cut that back to about a third in both mixtures and replaced the other 2/3 with Mrs. Dash. Also upped the pepper to a half teaspoon in both mixtures.
Rating: 4 stars
Rating: 5 stars 10/16/2017
Delicious and easy
Rating: 5 stars
Rating: 1 stars 10/13/2017
I rate this 5 stars out of 5. Have made it many times using fresh roasted butternut squash purée . You must TASTE as you go !!!! I added some nutmeg to the ricotta and to the squash purée. Adjust the salt and pepper to your own taste. I really loved this recipe.
Rating: 1 stars
Rating: 3 stars 11/19/2016
This recipe is bland and salty. I did not add the salt and pepper to the cheese, but I mixed in an egg with half the parm and used only half of the amount of ricotta overall. (too.much.cheese.) I added about 4 cups of sauted vegetables to the middle layer. This included broccoli florets, sliced Brussels sprouts, carrot coins, a leek, and 2-3 tsp of minced garlic. Also, I added 1/2 cup of basil pesto, half at the bottom and half in the middle. Very flavorful and turned out great!
Rating: 3 stars
Rating: Unrated 11/02/2014
The recipe worked well for me. I added a bit less salt. I kept tasting as I went along to make sure it was not too salty. I added a bit of garlic and a layer of prosciutto. It turned out well.
Rating: Unrated
Rating: Unrated 10/20/2014
Much too dry and bland. Followed this recipe but got crunchy lasagna noodles. I think the fact there is no sauce made this recipe all too dry and bland for me. Will not be making this again
Rating: 4 stars 11/13/2013
I have made this recipe in the past and find it much to salty. I cut the salt in half and add Nutmeg to the squash along with some mashed garlic to the ricotta. I have even added a package of chopped well drained frozen spinach to the cheese. This lightens the dish and you get your greens. Today am trying it with some Parley mixed with the cheese to see how this turns out. May I also suggest that you boil the noodles first or at least soak the bottom layer in hot water prior to building.
Rating: 4 stars 06/09/2013
This is the 2nd time I have made (review below). One thing that leads to too much salt is if you follow the MS puree recipe suggested, which has salt already. So if you made that way, don’t add anymore salt to the squash mix. However, I used plain squash puree and only added salt to that and not the cheese mix, and that was enough for me. It does end up somewhat bland (I also added an 1/8 tsp nutmeg), so as other suggested, it might be nice to add another chunkier layer, since otherwise mushy.
Rating: 3 stars 01/24/2013
It was good, but not stellar. The overall flavor was somewhat bland. I just saw someone’s review saying they added sauteed mushrooms - I think something like that, adding a contrasting flavor, could really improve the dish. Again, it was very good - just not amazing. I would probably only make it again if I tweaked the recipe.
Rating: 4 stars 03/17/2012
I also thought this was a bit salty, would cut the salt in half, and maybe not add any to the cheese mix. I used regular noodles, so I just cooked them before, and everything was fine. I had enough puree for 1/4 the recipe - baked at 375for 25 covered, 15 minutes uncovered.
Rating: Unrated 11/18/2011
This was a hit with the adults, not so much with the kids. My store did not have frozen squash, so I used a large (26oz) can of pumpkin purée. I also did several more layers (using the entire box of noodles) as I seemed to have extra filling. Next time I make it I am going to add nutmeg and cinnamon to the purée.
Rating: Unrated 12/03/2010
I added a layer of portabella and crimini mushrooms sauteed in a little olive oil with salt and pepper and spread them atop the first layer of ricotta. Yum, yum, yum! (And by the way, it’s only salty if you add too much salt. Add a little, taste and add more if needed. Tweaking a recipe is not against the law.)
Rating: Unrated 11/20/2010
I make this every year at Thanksgiving as a main dish for my vegetarian guests, who are thrilled to have a holiday-appropriate entree just for them! They usually have to fight off the non-vegetarians, as EVERYONE loves this! Do yourself a favor, and make a double batch. I’ve tried it with the frozen squash and with the freshly made puree’, and the difference is negligible. If you have the time, go for it, if not, you’ll never notice the difference.
Rating: Unrated 11/15/2010
As to the Salt : I think Martha’s recipes use Kosher salt which is a large crystal. If you use the regular table salt, use much less.
Rating: Unrated 11/09/2010
HOLY SALTY!!! I am an 8 1/2 month pregnant woman who loves salty foods, but this was WAY too much! next time I’ll half the salt…delicious dish, though, and so easy to make!
Rating: Unrated 10/23/2010
The combination of pasta with acorn squash is surprisingly good! I made this and added a sprinkle of allspice to the puree mixture, giving it a hint of extra sweetness. I also sprinkled some toasted walnuts on top after baking, to give it a bit of extra crunch. It was devoured and will become one of my staple vegetarian options, since acorn squash is available year round. Absolute heaven!
Rating: Unrated 10/13/2008
Made this one side by side with the Butternut Squash and Sage Lasagna. This one got the better reviews. Easy to make, I will absolutely be cooking this one again. I agree you need to reduce the salt. I find this to be a more common necessity in some of Martha’s recipes.
Rating: Unrated 07/25/2008
Both my husband and I found this dish OK. I made it with the frozen squash and fresh sage. Don’t think I’ll make it again, although it was easy.
Rating: Unrated 07/11/2008
I made this and thought it was good, but would add some herbs such as thyme and parsley next time to add more flavor.
Rating: Unrated 05/21/2008
We love this recipe, but it’s way too salty as written. The last time I made it, I eliminated all salt and the cheese made it salty enough. I added shredded jack cheese on top. Be sure the foil is well sealed around the baking dish to hold in all the moisture so that the noodles will cook enough.
Rating: Unrated 05/09/2008
Has anyone added a meat to this? If so, what and how’d it turn out?
Rating: Unrated 03/09/2008
I made this tonight for dinner. I used two acorn squash and followed the recipe, but the flavor needed to be more intense. It was good, but I would make it using a different squash.
Rating: Unrated 01/15/2008
I’ve made this a few times, with both frozen squash and with squash puree I made myself. Always excellent (though the cheese tends to be pretty salty on its own, so you may want to cut or even eliminate the added salt). Am making it again tonight, as a matter of fact! :)
Rating: Unrated 11/14/2007
Delicious dish. I made this for a harvest potluck and everyone raved about it. It’s simple to make and sophisticated.
All Reviews for Acorn Squash Lasagna
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Acorn Squash Lasagna
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
