Last Night’s Dinner 10.18.11


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 375°
2. Heat a large pan over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 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 375° for 30 minutes. Uncover and bake an additional 30 minutes.

*original Recipe found from Cooking Light

  1. great pictures, it looks delicious and I am not a vegetarian but I just may have to give this one a try!!

  2. Oh my goodness, how yummy! We make a delicious version of this but it has a homemade white sauce instead! One of my favorites! We even had it as a side for Thanksgiving last year.


  3. sarah d. •

    i agree with the previous post….i’m not a vegetarian either but i have got to make this! yum 🙂

  4. ! ! !

    This might be my favorite recipe of yours! I’m absolutely crazy for everything butternut squash and this looks delish! I made lasagna with veggie sauce last week and it was really good but I felt it wasn’t consistent enough in the end. This is the perfect recipe!

    Definitely trying it out. Thanks Jen!

    Virginie ♥

  5. Stefanie-Anne •

    Great minds think alike! This is the 3rd butternut squash recipe I’ve seen in the past 2 days on my fav blogs. Looks amazing though!

  6. I made the EXACT same thing in the crock pot, just layer everything in the crock pot, and put it on low for 5-6 hours. I love it when my dinner makes itself 🙂

  7. YUM! I like to put spinach in my lasagna, soooo tasty!

  8. Shannon •


  9. you could try it with Quorn too, that’s a favourite in our vegetarian house!

  10. Cami P. •

    My husband’s favorite dish is lasagna as well. I made this recipe for his birthday when we had a bunch of company over and it is to die for! If you ever want to try a different recipe I would highly recommend it.

  11. TOTALLY bookmarked this one! yummy 🙂 love the veggie recipes you post!

  12. oh my god, i have to make this. i have been craving pasta lately and looking for a good veggie lasagne dish!!
    thanks, Jen!

    Charlotte x

  13. this dish is in the oven as we speak! I did, however, have some trouble finding whole wheat lasagna…any tips?

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Hi, I'm Jen!

Welcome to my personal lifestyle blog. It features topics such as motherhood, family life, fashion, cooking, and all sorts of adventures. I hope you enjoy what you find!

Jen Loves Kev