ACORN SQUASH LASAGNA

Steps:

• Preheat oven to 350°F.
• In a saucepan combine maple syrup, honey, and margarine. Cook, stirring occasionally, over medium heat until margarine is melted.
• 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.
• Cool slightly, and then mash the squash and the syrup together.
• In a skillet heat the oil until hot and then add the onions and sugar.
• Reduce heat and cook until the onions are lightly golden.
• Set the mixture aside.
• While the acorn squash and onion mixtures are cooling cook the lasagna noodles according to the package directions, drain them and set them aside.
• 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.
• Lay 3 strips of cooked lasagna on top of the sauce.
• 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.
• Then put 3 more strips of lasagna, at a 90 degree angle to the first three, on top.
• Spread the rest of the ricotta, squash, onions, and mozzarella on top, and then add a little bit of sauce, just to cover.
• 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.
• 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.
• Bake, uncovered at 350°F for 40 to 50 minutes.
• This serves 6 to 8 people.
• Enjoy!