Once it’s sweater weather, I’m all about the cozy and nothing is more cozy than a big pan of lasagna. I even find the act of making lasagna super comforting. I even love getting my hands all saucy and cheesy. To up the cozy, I decided to squash-ify my lasagna with some roasted acorn squash, which is sweet, nutty and perfectly melty after a quick oven-roast.
True story: squash in this lasagna almost didn’t happen. I was at the store, looking for the smallest squash possible. There was butternut, kabocha, spaghetti squash, delicata, and acorn. Of the bunch, the acorns were definitely the smallest, but I wanted the smallest acorn possible. They were piled up in a giant acorn pyramid and the smallest acorn squash I could see was near the bottom of the pile. I thought I could wiggle it free and it seemed like it was going to work when all of a sudden…Well, you can guess where this story is going. Yup, I caused an acorn avalanche.
Squashes were falling all around me and I was totally frozen, my hand still on my now free small acorn. Luckily the store was pretty empty. Only one employee witnessed my acorn mountain destruction. The most funny thing was, when I got home, Mike asked me why I bought such a large squash. Shh, I didn’t tell him about the wake of acorn corpses I left behind.
It was worth it though – the acorn squash added just the right amount of excitement to both my lasagna and my day. Oh, and just incase you’re wondering, I put all the acorns back, in a much sturdier pyramid of course!
ACORN SQUASH LASAGNA RECIPE 
serves 4
- 1 ACORN SQUASH
- 1/2 TABLESPOON OIL
- SALT AND FRESHLY GROUND PEPPER
- 3-4 CUPS OF YOUR FAVOURITE MEAT SAUCE OR TOMATO SAUCE, OR AS NEEDED
- COOKED LASAGNA NOODLES, AS NEEDED*
- 1 1/2 CUPS SHREDDED CHEESE OF CHOICE (I USED A MIX OF CHEDDAR AND MOZZARELLA)
Preheat the oven to 350°F.
Cut the acorn squash in half and scoop out the seeds. Slice into 1/2 inch slices, toss with oil and roast on a tin-foil lined baking sheet until tender, about 15-20 minutes. Remove from the oven and let cool. Layer your lasagna: sauce, noodles, squash, a light sprinkling of cheese and repeat until you reach the top of your casserole. Finish with a layer of sauce and a generous sprinkling of cheese.
Bake lasanga, uncovered for 30-40 minutes or until cheese is brown and crispy.
*Notes: I baked these in two small casserole dishes, but you can go ahead and bake the lasagna in a regular pan. Plan for needing more lasagna noodles as well as sauce.
