Acorn Squash Lasagna


I absolutely LOVE farm fresh fruits and veggiest. Whenever I get the opportunity in the Spring or Fall to visit my Grandparents farm I come with an empty stomach. This time he sent sent me home with an acorn squash [extremely hard to cut, please be careful or have someone really strong do it] and a ton of brussel sprouts. I recently found out how late those grow and are just about the last things you pick in a garden. So i brainstormed and found a couple recipes that I combined so I could add my squash. Honestly, best lasagna I have made and its just about Vegan friendly [ I’m sure you could sub the cottage cheese for something else].


1 [8oz] package of whole wheat lasagna noodles

1 [32 oz] package of low fat cottage cheese

1 egg

1 Tbls of dried basil

2 tsp of garlic powder

1 tsp sea salt

2 tsp dried rosemary

1 1/2 cups spinach

5 cups shredded butternut squash

2 cups grated mozzarella cheese

Garnish with basil and rosemary


Preheat over to 350° F. Grease 8×8 pan and line the bottom with noodles

Mix together in a small bowl cottage cheese, egg, basil, garlic, salt, rosemary and spinach

Spread half of the cottage cheese onto the noodles

Spread half the squash on top of the cottage cheese mixture

Put on another layer of noodles in the opposite direction, then spread on the remaining cottage cheese on top

Sprinkle the cheese on top and spread evenly. Sprink on some basil and rosemary if desired. Cover with foil. Place back in oven.

Bake until cheese melts and it is fork tender. Take out and let cool for 20 minutes, cut and serve


Munch Safely,


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