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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

"Autumn is a second spring when every leaf is a flower."
-Albert Camus

The refrigerator light goes on...

This is a great lasagna that takes about 40 minutes of hands on cooking time but is worth every one of those minutes. It is rich and comforting but the best part is leftovers. It is worth spending the extra time to make two pans as it will keep well for a few days and also can be frozen for later.

Portion Size

Eating healthy is as much about the amount of food you eat as any other issue. A serving size of pasta is two ounces (the amount in the Nutrition Facts on a box or bag of pasta). Since the standard box of pasta is one pound, there are eight servings in a box with each serving having about 200 calories.


 

Acorn Squash Lasagna



Servings = 6 | Serving size =1/6 lasagna

Cooking Time = 120 Minutes

This recipe can be multiplied by 2, 3.

This recipe makes great leftovers and freezes well. Make two pans so you have plenty of leftovers.

4 tsp olive oil (divided)
1 medium acorn squash (about 12 ounces)
1 large onion (thinly sliced)
16 ounces mushrooms (sliced)
3 cups water
2 tsp dried sage
1 tsp dried marjoram
fresh ground black pepper (to taste)
2 ounces Parmigiano-Reggiano (grated)
12 ounces whole wheat or gluten-free lasagna noodles
9 ounces sliced provolone cheese

Acorn Squash Lasagna recipe from Dr. Gourmet
Preheat the oven to 325F.

Cut the acorn squash in half lengthwise. Scoop out the seeds and discard.

Place 1 teaspoon olive oil in a large skillet and swirl.

Place the squash in the pan cut side down and place the pan in the oven. Roast for 45 minutes. Remove and let cool.

Scoop out the squash's flesh and set aside. Dice the peel and set aside.

Place the remaining 3 teaspoons olive oil in a large skillet over medium heat.

Add the onions and cook, tossing frequently, for about 5 minutes. Adjust the heat so the onions don't brown.

Add the mushrooms and cook for about 10 minutes. Toss frequently.

Add the squash and the diced peel to the pan with the water, sage, and marjoram.

Simmer over medium-low heat for about 10 minutes. Stir frequently.

Remove from the heat and let cool slightly.

Fold in the parmesan cheese.

Preheat the oven to 325F.

Line an 11 inch oblong Pyrex dish with aluminum foil.

Place 1/4 of the acorn squash sauce in the bottom of the pan.

Add a layer of lasagna noodles (use 1/2 of the noodles).

Place 1/4 of the acorn squash sauce on top of the noodles.

Top with 3 ounces of the provolone cheese and then 1/4 of the acorn squash sauce.

Top with the remaining lasagna noodles and then the remaining sauce.

Cover with aluminum foil and bake for 30 minutes.

Remove from the oven, top with the remaining cheese and bake, uncovered, for 10 minutes.

Serve.

Nutrition Facts

Serving size = 1/6 lasagna

Servings = 6

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Amount Per Serving

Calories 466 Calories from Fat 126
  % Daily Value
Total Fat 13g 23%
    Saturated Fat 7g 27%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 29mg 10%
Sodium 540mg 21%
Total Carbohydrates 64g 20%
    Dietary Fiber 7g 27%
    Sugars 4g  
Protein 26g  
Vitamin A 13% Vitamin C 25%
Calcium 54% Iron 20%
Vitamin K 3 mcg Potassium 968 mg
Magnesium 142 mg