Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 6 to 8
Justin Chapple / Food & Wine

How to Make It

Step 1    

Preheat the oven to 400°. On a large rimmed baking sheet, set the squash cut side up and rub the flesh all over with the 1 tablespoon of olive oil. Sprinkle generously with salt and pepper and roast for about 1 hour, until the squash is easily pierced through with a knife. Let cool slightly. Reduce the oven temperature to 375°.

Step 2    

Grease a 9-by-13-inch baking pan with olive oil. Using a fork, scrape the squash into the baking pan, arranging it in an even layer. In a medium bowl, mix the ricotta with the milk, basil, parsley, 1 teaspoon of salt and 1/2 teaspoon of pepper until combined. Spoon the ricotta over the squash, then the marinara. Sprinkle the sauce with the mozzarella and Parmigiano.

Step 3    

Bake the lasagna in the oven for about 25 minutes, until the cheese is melted and bubbling. Let cool 5 to 10 minutes before serving.

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