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Lasagna, Squash and Spinach II (D, TNT)
Source: Cooking Light Magazine
Serves: 12; Yield: 2 8" pans

3 cups chopped onion
10 cups fresh spinach
3/4 cup shredded Provolone cheese
1/2 cup chopped fresh flat-leaf parsley
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 large eggs
1 15-oz. carton part-skim ricotta cheese
1 15-oz. carton fat-free ricotta cheese
3 cups diced peeled butternut squash (do not cook first)
6 cups smoky marinara sauce
12 oven-ready lasagna noodles
1 cup 4 oz. grated fresh Parmesan cheese

Preheat oven to 375°F.

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 1-1/2 minutes or until spinach wilts. Combine Provolone, parsley, salt, pepper, eggs, and ricotta cheeses 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 two 8" square baking dishes with cooking spray. Spread 1/2 cup smoky marinara in the bottom of one prepared dish.

Arrange two noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1-1/2 cup squash over cheese mixture; spread 3/4 cup sauce over squash. Arrange two 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 two noodles over sauce; spread 1 cup marinara evenly over noodles. Sprinkle with 1/4 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.

Bake at 375°F for 30 minutes. Uncover and bake an additional 30 minutes.

Poster's Notes:
I couldn't find kosher Provolone or smoky marinara, so I used Mozzarella and plain marinara. I also used fat-free ricotta cheese, not skim and fat-free.

This was really good on a chilly night in the sukkah. I served it with a nice green salad, Italian bread, and Italian wine.

Posted by Sandy Loeffler

Nutritional Info Per Serving: N/A