Preheat the oven to 325°F.

Cut the acorn squash in half lengthwise. Scoop out the seeds and discard.

Place 1 teaspoon olive oil in a large skillet and swirl.

Place the squash in the pan cut side down and place the pan in the oven.

Roast for 45 minutes.

Remove and let cool.

Scoop out the squash and set aside. Dice the peel and set aside.

Place the remaining 3 teaspoons olive oil in a large skillet over medium heat.

Add the onions and cook for 5 minutes. Stir frequently and adjust the heat so the onions don’t brown.

Add the mushrooms and cook for 10 minutes. Stir frequently.

Add the vegetable stock, salt, and pepper.

Simmer over medium-low heat for about 10 minutes. Stir frequently.

Remove from the heat and let cool.

Fold in the parmesan cheese.

While the sauce is simmering, line a 9 inch square Pyrex dish with foil.

Preheat the oven to 350°F.

Place a layer of lasagna noodles in the bottom of the Pyrex dish.

Layer 1/3 of mushroom mixture on top of the noodles.

Layer 1/3 of acorn squash on top of the mushroom mixture.

Place a second layer of lasagna noodles on top of the acorn squash.

Layer 1/3 of mushroom mixture on top of the noodles.

Layer 1/3 of acorn squash on top of the mushroom mixture.

Layer 1/2 of the provolone on top of the acorn squash.

Place a third layer of lasagna noodles on top of the acorn squash.

Layer 1/3 of mushroom mixture on top of the noodles.

Layer 1/3 of acorn squash on top of the mushroom mixture.

Cover the lasagna with aluminum foil and place in the oven.

Bake for 60 minutes.

Remove the lasagna from the oven, uncover, and add the rest of the sliced provolone on top of the lasagna.

Return the uncovered lasagna to the oven and bake for another 10-15 minutes or until the cheese is melted.