Butternut Squash Lasagna

Yield: 2 lasagnas, 6 servings per pan

Ingredients

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

I modified this recipe:  I used only part skim ricotta.  Calories don’t change that much, and it tastes much better.  I also doubled the provolone and used around 1/4 cup on  the top with the Parmesan.  If I made again, I would season the squash with some butter, salt, pepper and come crushed red pepper flakes.  I would also consider eliminating the spinach or add some basil too.

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 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.
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  Marinara 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.
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

Fat:8.5g

Protein:18.6g

Carbohydrate:27.6g

Fiber:3.3g

 

Original recipe from: Barbara Seelig Brown, Cooking Light, MARCH 2003