Delicata & Acorn Squash + Sage Lasagna

the squash layer:

1 acorn squash

2 delicata squashes

olive oil

salt and pepper

3 tsp dried sage

the ricotta layer:

1 15oz tub of part-skim ricotta

1/4 cup grated mozzarella

1/4 cup grated Parmigiano-Reggiano

1 Tbs olive oil

salt and pepper

flat no-bake lasagna noodles

fresh sage leaves

olive oil for drizzling or spraying

1) Preheat oven to 400F. Next, carefully cut each squash down the middle. (Ideally you would do this by slicing off a bit of the rounded side of each squash in order to have it lie flat and then, using the safe-bagel-cutting method of placing a hand on top to steady the lying-flat, horizontal squash and cutting horizontally.  

2) Then you can scoop out the seeds from the halves, brush them with olive oil, and sprinkle with salt and pepper. Roast them face-down in a baking dish at 400 degrees for one hour. Once they cool off, scoop out the insides and whisk them all together with a tablespoon of olive oil, dried sage, and more salt and pepper to taste. Set aside. 

3) Grate the two cheeses and mix all the ricotta layer ingredients; set aside.

4) Brush your baking dish, preferably ceramic, with olive oil, and set down 3 noodles. Spread the squash mixture, then 3 more noodles. Spread the ricotta mixture in one layer, and then, of course, more noodles. End with the squash layer and more noodles and grate some mozzarella and parm on top. Arrange 12 or so fresh sage leaves on top. Drizzle top -- especially hitting the sage leaves for a fried effect -- with a little olive oil and cover with foil. Bake for a 45 minutes to an hour, at 350F, until top is browned. Let it cool and serve.

Review: Well, my grocery store has a habit of letting me down.  This time, it's because they didn't have any delicata squashes, though I've seen them there for the past several weeks!!  So, I opted for one acorn squash, one golden acorn squash and one golden nugget squash (which was much smaller than the other two).  Here are pics, as they aren't commonly known squashes:

As you can see, it made for a quite colorful layer of squash:

Ultimately, it was a beautiful lasagna.  It had a great flavor, including the sweetness of the squash, the cheesy layer and the flavorful sage.  Yum!!!  However, it did take over two hours to make, so it won't be made very frequently.