Butternut Squash Lasagna

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

You can make the marinara in advance, and store it in the refrigerator up to 2 days.

Ingredients

• Cooking spray
• 3 cups chopped onion
• 10 cups fresh spinach
• 3/4 cup ( 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, lightly beaten
• 1 (15-ounce) carton part-skim ricotta cheese
• 1 (15-ounce) carton fat-free ricotta cheese
• 3 cups diced peeled butternut squash
• 6 cups Smoky Marinara
• 12 oven-ready lasagna noodles, divided
• 1 cup (4 ounces) grated fresh Parmesan cheese, divided

Directions

1. Preheat oven to 375° .
2. Heat a large Dutch oven coated with cooking spray over medium-high heat.
3. Add onion; sauté 4 minutes or until tender.
4. Add spinach; sauté 1 1/2 minutes or until spinach wilts.
5. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.
6. Place squash in a microwave-safe bowl.
7. Cover and cook at HIGH 5 minutes or until tender.
8. Coat bottom and sides of 2 (8-inch-square) baking dishes with cooking spray.
9. Spread 1/2 cup Smoky Marinara sauce in bottom of one prepared dish.
10. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles.
11. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.
12. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles.
13. Arrange 1 1/2 cups spinach mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
14. Arrange 2 noodles over sauce; spread 1 cup sauce evenly over noodles.
15. Sprinkle with 1/2 cup Parmesan.
16. Repeat procedure with remaining ingredients in remaining dish.
17. Cover each dish with foil.
18. Bake at 375° for 30 minutes.
19. Uncover and bake an additional 30 minutes.

Yield: 2 lasagnas, 6 servings per dish