-
1
Preheat oven to 350u00b0F.
-
2
In a saucepan combine maple syrup, honey, and margarine. Cook, stirring occasionally, over medium heat until margarine is melted.
-
3
Place the cut acorn squash into a microwaveable dish and pour syrup mixture over the chunks. Cover the dish with plastic wrap over it, and microwave about 12 or 15 minutes or until tender.
-
4
Cool slightly, and then mash the squash and the syrup together.
-
5
In a skillet heat the oil until hot and then add the onions and sugar.
-
6
Reduce heat and cook until the onions are lightly golden.
-
7
Set the mixture aside.
-
8
While the acorn squash and onion mixtures are cooling cook the lasagna noodles according to the package directions, drain them and set them aside.
-
9
In another bowl combine the ricotta cheese with the egg and nutmeg; Spoon 1/3 of the spaghetti sauce on the bottom of a 9x13-inch pan.
-
10
Lay 3 strips of cooked lasagna on top of the sauce.
-
11
Then spread 1/2 of the ricotta mixture on top of the lasagna, Then spread 1/2 of the squash mixture on top of the ricotta, then 1/2 of the onions on top of the squash, and put 1/3 of the mozzarella on top of the onions.
-
12
Then put 3 more strips of lasagna, at a 90 degree angle to the first three, on top.
-
13
Spread the rest of the ricotta, squash, onions, and mozzarella on top, and then add a little bit of sauce, just to cover.
-
14
Top with 3 more strips of lasagna (again, at a 90 degree angle to the previous three), and add a little more sauce to cover the lasagna on top.
-
15
You want to have a nice firm lasagna not a sloppy runny mess so make sure that you don't use too much spaghetti sauce.
-
16
Bake, uncovered at 350u00b0F for 40 to 50 minutes.
-
17
This serves 6 to 8 people.
-
18
Enjoy!
