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Butternut Squash Lasagna Recipe

   
 

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     Butternut Squash Lasagna

Category   Entrees - Maindishes
Sub Category   None
Servings   2 lasagnas, 12 serv
Ingredients
3 cups chopped onion
10 cups fresh spinach
3/4 cup shredded sharp provolone
1/2 cup chopped fresh flat-leaf parsley
1 tsp salt
1/2 tsp freshly ground black pepper
2 large eggs
15 oz carton part-skim ricotta
15 ox carton fat-free ricotta
 
3 cups diced peeled butternut squash, pureed
6 cups Smoky Marinara (separate recipe)
12 oven-ready lasagna noodles
1 cup grated fresh Parmesan
Instructions
Preheat oven to 375. Coat a large Dutch oven with cooking spray and heat over medium-high heat. Add onion; saute 4 minutes or until tender. Add spinach; saute 1.5 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs and ricotta in a large bowl. Place squash in a microwave-safe bowl. Cover and cook on high for 5 minutes or until tender. Puree in blender.
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 dish. Arrange 2 noodles over sauce. Spread 1 cup cheese mixture over noodles. Arrange 1.5 cups squash over cheese mixture. Spread 3/4 cups sauce over squash.
Arrange 2 noodles over sauce. Spread 1 cup cheese mixture over the noodles. Arrange 1.5 cups spinach mixture over cheese; Spread 3/4 cup sauce over spinach. Spread 1 cup sauce 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.


Originally Submitted 2/9/2012





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