Acorn Squash Lasagna

Directions

1. 1
   Preheat oven to 350°F.
2. 2
   In a saucepan combine maple syrup, honey, and margarine. Cook, stirring occasionally, over medium heat until margarine is melted.
3. 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. 4
   Cool slightly, and then mash the squash and the syrup together.
5. 5
   In a skillet heat the oil until hot and then add the onions and sugar.
6. 6
   Reduce heat and cook until the onions are lightly golden.
7. 7
   Set the mixture aside.
8. 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. 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. 10
    Lay 3 strips of cooked lasagna on top of the sauce.
11. 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. 12
    Then put 3 more strips of lasagna, at a 90 degree angle to the first three, on top.
13. 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. 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. 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. 16
    Bake, uncovered at 350°F for 40 to 50 minutes.
17. 17
    This serves 6 to 8 people.
18. 18
    Enjoy!