Butternut Squash Lasagna

(40)

129 comments
READY IN: 2hrs
Ingredients
  • For the sauce
  • 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) canfire-roasted tomatoes (undrained)
  • 1 (28 ounce) can crushed tomatoes (undrained)
  • 1⁄2 teaspoon crushed red pepper flakes (optional)
  • For the lasagna
  • 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
  • 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.
  • Make the lasagna: Preheat oven to 375°.
  • 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.
  • Combine cheese blend, parsley, salt, pepper, eggs, and cottage cheese 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 (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.
  • 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 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan.
  • Cover each pan with foil that has been sprayed with cooking spray.
  • Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
  • 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.
  • 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.