Olive oil, for baking dish
1 Red Dog Farm acorn squash
1/2 teaspoon dried rubbed sage
Coarse salt
Ground pepper
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
8 lasagna noodles

Roast the squash, whole, in a 350-degree oven for about 45 minutes, or until you can poke a fork all the way through the squash. Let the squash cool, cut it in half, scoop out the seeds and guts, and peel off the skin. Puree the meat of the squash in a blender or food processor, or with a stick blender.

While the squash is roasting, cook the noodles.

Once the squash is out of the oven, increase the heat to 400 degrees.

Brush an 8-inch square baking dish with oil; set aside.

In a medium bowl, mix squash puree with sage, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In another bowl, mix ricotta with 1/2 cup Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture. Layer with 2 more noodles, and spread with half the ricotta mixture. Repeat layering with remaining noodles and mixtures. Sprinkle top (ricotta mixture) with remaining 1/2 cup Parmesan.

Cover baking dish with foil; place on a rimmed baking sheet. Bake until lasagna is heated through, about 45 minutes; remove foil, and continue baking until golden on top, 20 to 25 minutes more.