Butternut Squash Lasagna

[BABY1]

Tweet0303ptk-butternut-squash-x.jpg

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 Smoky Marinara


12 oven-ready lasagna noodles (such as Barilla)


1 cup (4 ounces) grated fresh Parmesan cheese







Preparation

Preheat oven to 375°.
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.
Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.


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.


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.


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.


Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.


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.


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.








recipe for the Smokey Marinara ( Otherwise use your fave)
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

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.







, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.
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Nutrition info this lasagna


Calories 254




Fat 8.5 g







Protein 18.6 g




Carbohydrate 27.6 g




Fiber 3.3 g






Sodium 560 mg

[elvis42]

TweetGonna try this one for sure !!!