Last week I realized that I have never in my life cooked lasagna. It is one of Kev’s favorites. Whoops. I lose points for being a good wife. I think I always passed on the thought of it because in my head I see it filled with meat. Yuck. I know there is veggie lasagna, but I just hadn’t thought of cooking it before. Now, enter in the best tasting lasagna ever! I cooked a butternut squash and spinach lasagna last week and Kev and I eat the entire pan over a course of 3 days. It was so good! Something about the butternut squash made it over the top delicious.
2 cup chopped onion
10 cups fresh spinach
3/4 cup (3 ounces) shredded sharp provolone cheese
1/2 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 (15oz) carton part-skim ricotta cheese
1 (15oz) carton fat-free ricotta cheese
3 cups diced peeled butternut squash
6 cups Marinara
12 cooked whole wheat lasagna noodles
1 cup grated fresh Parmesan cheese
1. Preheat oven to 375Â°
2. Heat a large pan over medium-high heat. Add onion; sautÃ© 4 minutes or until tender. Add spinach; sautÃ© 1 1/2 minutes or until spinach wilts.
3. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.
4. Boil squash in pot until tender. Drain and set aside.
5. Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray.
6. Spread Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce. Then layer cheese mixture over noodles, then squash over the cheese, then spread more sauce over the squash.
7. Arrange 2 noodles over sauce; spread cheese mixture over those noodles. Arrange onion/spinach mixture over cheese; spread sauce over the onion/spinach mixture.
8. Arrange 2 noodles over sauce; spread Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan.
9. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.
10. Bake at 375Â° for 30 minutes. Uncover and bake an additional 30 minutes.
*original Recipe found from Cooking Light