Butternut Squash Lasagna

I am a butternut squash junkie.  Butternut squash soup....butternut squash bread....and now LASAGNA!  Using the Smokey Marinara sauce is a great counterpart to the sweetness of the squash.

 

 

 

Ingredients

• Cooking spray 
• 3 cups chopped onion 
• 10 cup fresh spinach 
• 3/4 cup (3 ounces) shredded sharp provolone cheese 
• 1/2 cup chopped fresh flat-leaf parsley
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs 
• 1 (15-ounce) carton part-skim ricotta cheese
• 1 (15-ounce) carton fat-free ricotta cheese
• 3 cups diced peeled butternut squash
• 6 cups Smokey Marinara sauce
• 12 oven-ready lasagna noodles 
• 1 cup (4 ounces) grated fresh Parmesan cheese 

Preparation

1. Preheat oven to 375°.
2. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.
3. Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
4. Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.
5. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
6. Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.
7. Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
8. To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
9. To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.

 Smokey Marinara Sauce

Ingredients

• 1 tablespoon olive oil $
• 3 garlic cloves, minced $
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh or 2 teaspoons dried oregano
• 2 teaspoons balsamic vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 (28-ounce) can crushed fire-roasted tomatoes, undrained $
• 1 (28-ounce) can crushed tomatoes, undrained $

Preparation

1. Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.