Butternut Squash Lasagna
Cassie
ingredients
- 1 1/2 cups chopped onion
- 16oz bag frozen spinach (defrosted)
- 3/4 cup shredded mozzarella cheese
- 1/4 cup fresh flat-leaf parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large egg
- 15 oz part skim ricotta cheese
- 2 cups diced peeled butternut squash
- 3 cups smoky marinara sauce
- 6 oven-ready lasagna noodles
- 1 cup shredded Parmesan cheese
directions
- 1
Preheat oven to 375 degrees.
- 2
Heat a large skillet 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.
- 3
Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.
- 4
Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender. Mash with a fork.
- 5
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.
- 6
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.
- 7
Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan.
- 8
Bake at 375° for 20 minutes. Uncover and bake an additional 10 minutes.
Source: Cassie
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