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    You are in: Home / Recipes / Butternut Squash Lasagna With Smoky Marinara Recipe
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    Butternut Squash Lasagna With Smoky Marinara

    Butternut Squash Lasagna With Smoky Marinara. Photo by Greeny4444

    1/2 Photos of Butternut Squash Lasagna With Smoky Marinara

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    Greeny4444's Note:

    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 First, for family (taste) preference, and second, because this recipe originally made 2 8x8 pans of lasagna.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.

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    Ingredients:

    Yield:

    Units: US | Metric

    For the sauce

    For the lasagna

    Directions:

    1. 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. 2
      Make the lasagna: Preheat oven to 375°.
    3. 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. 4
      Combine cheese blend, parsley, salt, pepper, eggs, and cottage cheese in a large bowl.
    5. 5
      Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
    6. 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. 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. 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. 9
      Cover each pan with foil that has been sprayed with cooking spray.
    10. 10
      Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
    11. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Butternut Squash Lasagna With Smoky Marinara

    Serving Size: 1 (4321 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 297.8
     
    Calories from Fat 78
    26%
    Total Fat 8.7 g
    13%
    Saturated Fat 3.4 g
    17%
    Cholesterol 52.1 mg
    17%
    Sodium 768.1 mg
    32%
    Total Carbohydrate 37.2 g
    12%
    Dietary Fiber 5.0 g
    20%
    Sugars 7.4 g
    29%
    Protein 19.7 g
    39%

    The following items or measurements are not included:

    Italian cheese blend

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