• Cooking Time: 75
• Servings: 8-10
• Preparation Time: 60
• 2 acorn squash
• 5 T butter
• 4 T flour
• 1 t salt
• dash white pepper
• dash nutmeg
• 2 C whole milk
• 12 lasagna noodles
• 1-1 lb roll sage pork sausage
• 1 box frozen chopped baby spinach
• 3/4 C golden raisins
• 30 oz carton part skim ricotta
• 2 T maple syrup
• cracked black pepper
• 8 oz shredded part skim mozzarella cheese
• 2 T chopped pine nuts

1. Split acorn squash in half; remove seeds. Roast pulp side down in 1 inch of water in a 425F oven for 45 minutes. Cool until able to handle. Spoon pulp out of skin into blender; puree.
2. Melt butter in small saucepan oven medium low heat. Add flour, salt, white pepper and nutmeg; stir until combined. Add milk, whisking until sauce thickens. Add sauce to blender; mix with squash puree.
3. Boil lasagna noodles until al dente; drain and lay out on clean dish towels to prevent sticking
4. Cook sausage and spinach in a large skillet until sausage is browned, spinach is thawed, and moisture cooked off. Drain fat if needed. Add raisins to the spinach sausage mixture.
5. Assemble lasagna in an 11x8 baking dish (the deeper the better). Spread sauce to cover the bottom of the pan. Lay 3 noodles on top of sauce. Layer 1/3 sausage spinach mixture, 1/3 ricotta, 1/4 mozzarella, and sauce. Repeat twice. Top last layer of noodles with remaining sauce, mozzarella, cracked pepper and pine nuts.
6. Bake uncovered in a 350F oven for 30-40 minutes, until sauce is bubbly and the top starts to brown. If your pan is not deep, consider placing on a rimmed cookie sheet to catch drips.

The inspiration for this came from a Weight Watcher's recipe that I made for a Thanksgving potluck last year. That recipe was very simple (and not very tasty, either) with just low fat cheese and squash. With the addition of sausage, spinach, ricotta and a bechamel sauce, its a completely different approach to a fall flavored lasagna, that is decidedly NOT weight watcher's friendly. This is my Bakespace Challenge #9 entry.