i adapted this recipe from tribeca yummy mummy (it's a cool food blog...especially cool if you have children that you like to cook with) and it is so YUMMY!!!!! preheat the over to 375 degrees. line a baking sheet with foil. cut your choice of squash in half ( i used about a 3 pound african squash and a half pound acorn squash) and dig out the stringy stuff and seeds. place the squash halves cut side up on the baking sheet and drizzle with olive oil and then sprinkle with salt, pepper, 1 1/2 teaspoons of cinnamon, and 1/2 teaspoon ground nutmeg. use a basting brush to spread everything evenly over the squash.
put the squash in the oven and bake for about 45 minutes. meanwhile, in a medium bowl, combine 1 pound of ricotta cheese with 1 egg, 1 1/2 cups of freshly shredded carrots, 1 1/2 teaspoons of nutmeg, and salt and pepper.
next, grate a large ball of fresh mozzarella cheese and 1/2 cup of parmesan cheese and chop 2-3 tablespoons of fresh sage.
after you take the squash out of the oven, let it cool then scoop the flesh into a blender or food processor. puree the squash and then organize your ingredients in this order: ricotta cheese mixture, 12 no boil lasagna noodles, squash puree, sage, mozzarella, and parmesan.
butter a 13x9 inch lasagna pan. scoop about 1 cup of the ricotta mixture into the pan and spread into a thin layer. next place a layer of noodles, try not to overlap any, then a layer of the squash, and a sprinkle of sage. now its time to repeat the layers: start with the noodles, then the ricotta mixture, the squash, and the sage. repeat layers until the ingredients are out (i used 3 full layers when making it). cover with the mozarella, any sage you have leftover, and then the parmesan cheese.
bake in the oven for about 45 minutes- you want the top to be golden brown. let it cool at least 15 minutes before eating. enjoy--- we sure did!!!