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Acorn Squash Bechamel Lasagna with Sage Sausage and Spinach

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Serves 8-10 | Prep Time 60 | Cook Time 75

Why I Love This Recipe

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.

Ingredients You'll Need

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


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.

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.

Questions, Comments & Reviews

yummy! I am going to try to make this vegetarian style.. your photo is making me drool. :) Think it would work with firm tofu or fake sausage? :)

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