Butternut Squash Lasagna

Cooking spray
3 cups chopped onion
10 cups fresh spinach
¼ cup (3oz) shredded sharp provolone cheese
½ cup chopped fresh flat-leaf parsley
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 large eggs
1 (15 oz) carton part-skim ricotta cheese
1 (15oz) carton fat-free ricotta cheese
3 cups diced peeled butternut squash
6 cups Smoky Marinara (see next recipe)
12 oven ready lasagna noodles (such as Barilla)
1 cup (4oz) grated fresh parmesan cheese

1. Preheat oven to 375°.
2. 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 ½ minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheese in a large bowl.
3. Place squash in a microwave-safe bowl. Cover and cook on high five minutes or until tender.
4. Coat the bottom and sides of 2 (8 inch square) baking dishes with cooking spray. Spread ½ cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 ½ cups squash over cheese mixture; spread ¾ cup sauce over squash.
5. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 ½ cups spinach mixture over cheese mixture; spread ¾ cup sauce over spinach mixture.
6. Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with ½ cup parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.
7. Bake at 375° for 30 minutes. Uncover and bake and additional 30 minutes.

Yield: 2 lasagnas, 6 servings per pan.

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 375°. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375° for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.

Smoky Marinara

Look for fire-roasted tomatoes (like Muir Glen) in the organic section or with the canned tomatoes in your supermarket.

1 tablespoon olive oil
3 garlic cloves, minced
¼ 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 (28oz) can crushed fire-roasted tomatoes, un-drained
1 (28 oz) can crushed tomatoes, un-drained

1. 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. Yield: 6 cups (serving size: ½ cup).

As my cuzin said, it is very labor intensive, but you do end up with 2 pans of lasagna … not a bad deal.

– from Enviroboi