Butternut Squash Lasagna With Smoky Marinara |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I recently discovered how much I enjoy butternut squash and, once you get through the prepwork of cutting it up, how easy it is to incorporate into some favorite dishes. I believe you can also buy pre-diced at the supermarket, too. I came across this adapted recipe in an e-mail from . The original recipe is in a March 2003 issue of Cooking Light (the lasagna and marinara were two different recipes, actually). I changed the recipes up a little bit. First, for family (taste) preference, and second, because this recipe originally made 2 8x8 pans of lasagna. Those bubbled over in my oven, so I changed that to 2 9x9 pans. The sauce recipe alone is very good, and it makes 6 cups. Ingredients:
1 tablespoon olive oil |
3 garlic cloves, minced |
1/4 cup fresh basil, chopped (or 4 tsp. dried) |
2 tablespoons fresh parsley, chopped (or 2 tsp. dried) |
2 tablespoons fresh oregano, chopped or 2 teaspoons dried oregano |
2 teaspoons balsamic vinegar |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 (28 ounce) can fire-roasted tomatoes (undrained) |
1 (28 ounce) can crushed tomatoes (undrained) |
1/2 teaspoon crushed red pepper flakes (optional) |
cooking spray |
3 cups onions, chopped |
10 ounces frozen chopped spinach, thawed and well drained |
3/4 cup italian cheese blend, shredded |
1/2 cup fresh flat-leaf parsley, chopped (or 8 tsp. dried) |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 large eggs |
1 (32 ounce) carton cottage cheese, low-fat (2%) |
3 cups butternut squash, peeled and diced |
12 lasagna noodles (oven-ready i use barilla no-boil noodles) |
1 cup parmesan cheese, grated |
Directions:
1. Make the sauce: 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 to the lowest simmer setting while you're making the lasagna.
2. Make the lasagna: Preheat oven to 375°.
3. In a medium bowl, combine the onions and the spinach. Separate the spinach with a fork, making sure it is combined well with the onion pieces.
4. Combine cheese blend, parsley, salt, pepper, eggs, and cottage cheese in a large bowl.
5. Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
6. Coat the bottom and sides of 2 (9-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.
7. 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.
8. 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.
9. Cover each pan with foil that has been sprayed with cooking spray.
10. Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
11. To freeze unbaked lasagna: Prepare through Step 8. 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.
12. 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.
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