Butternut Squash Lasagna

From: Myrecipes.com

Ingredients

• Cooking spray
• 1.5 cups chopped onion
• 5 cup fresh spinach
• 1.5 ounces shredded sharp provolone cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg, beaten
  
• 1 (15-ounce) carton part-skim ricotta cheese
• 1.5 cups diced peeled butternut squash
• 3 cups Smoky Marinara
• oven-ready lasagna noodles (such as Barilla)
• 1/2 cup 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 8-inch-square baking dish 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 Parmesan. Cover pan with foil.

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

MY NOTES: Instead of Provolone I used the Italian mix shredded cheese from the grocery store. It was way cheaper. I also used store bought marinara.

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.

Nutritional Information

Calories:

254 (30% from fat)

Fat:

8.5g (sat 4.5g,mono 2.2g,poly 0.3g)

Protein:

18.6g

Carbohydrate:

27.6g

Fiber:

3.3g

Cholesterol:

69mg

Iron:

3.2mg

Sodium:

560mg

Calcium:

414mg