This is absolutely delicious!! I will definitely be making this dish again. I steamed the squash until it was just tender instead of microwaving it. I will probably use more squash next time. The sauce was very easy to prepare and added very little to the overall time. Fresh basil just can't be beat ( I doubled the amount in the recipe). The sauce is very very tart and is a perfect match for the sweetness of the squash. I loved the provolone cheese in the recipe. I also carmelized the onions before adding the spinach.
Butternut Squash Lasagna
Photo: Karry Hosford
The sweet squash contrasts beautifully with Smoky Marinara in this butternut squash lasagna. You can make the marinara in advance, and store it in the refrigerator for up to 2 days.
Yield: 2 lasagnas, 6 servings per pan
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 254
- Calories from fat: 30%
- Fat: 8.5g
- Saturated fat: 4.5g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.3g
- Protein: 18.6g
- Carbohydrate: 27.6g
- Fiber: 3.3g
- Cholesterol: 69mg
- Iron: 3.2mg
- Sodium: 560mg
- Calcium: 414mg
Ingredients
- Cooking spray
- 3 cups chopped onion
- 10 cup fresh spinach
- 3/4 cup (3 ounces) shredded sharp provolone cheese
- 1/2 cup chopped fresh flat-leaf parsley
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- 1 (15-ounce) carton part-skim ricotta cheese
- 1 (15-ounce) carton fat-free ricotta cheese
- 3 cups diced peeled butternut squash
- 6 cups Smoky Marinara
- 12 oven-ready lasagna noodles (such as Barilla)
- 1 cup (4 ounces) grated fresh Parmesan cheese
Preparation
- Preheat oven to 375°.
- Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; 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 2 (8-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.
- Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
- To freeze unbaked lasagna: Prepare through Step 6. 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.
Butternut Squash Lasagna Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Make-Ahead
- MAIN INGREDIENT: Pasta, Vegetables
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
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Spinach and Butternut Squash Lasagna
Oxmoor House -
Pumpkin-Pecan Lasagna
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