Prep 1 hr
Cook 1 hr
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 myrecipes.com. 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 First, for family (taste) preference, and second, because this recipe originally made 2 8x8 pans of lasagna.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.
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
- 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.