Photo: Antonis Achilleos, Food Styling: Gordon Sawyer and Tina Stamos, Prop Styling: Lydia Pursell
Yield
2 lasagnas, 6 servings per pan

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.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Step 8

To freeze unbaked lasagna: Prepare through Step 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.

Step 9

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

StephanieLark's Review

deusacozinheira
February 05, 2015
Lovely recipe. I did end up tripling the amount of butternut squash & then roasting it (so the end volume was more then the origial recipe, but not triple the amount). Roasted squash cannot be beat! I also used a combo of fresh sage & basil in place of the parsley as I think sage is a nice compliment to squash.

osequin's Review

emily6168
December 22, 2014
Very good recipe even for people who don't typically like squash. Great vegetarian alternative. A little bit of a hassle to put together but it feeds a lot of people

dkempf's Review

meganhalv
April 02, 2013
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.

bmoniqua's Review

KLHuffman
December 30, 2012
This was so much work for something that tastes okay. I would not make this again. The only thing I changed was that I didn't buy fresh oregano and basil for the sauce, I just bought tomatoes with oregano and basil. I thought everything tasted okay except for the butternut squash. It just doesn't right.

cookbook58's Review

megsmagoo3
November 22, 2012
N/A

yudarus's Review

michelemcc
November 22, 2012
Very, very good! I found one large butternut squash to be more than enough. I was a little worried about butternut squash in my lasagna, but it was devine. Served it to a crew of carnivores and they loved it!

Leila15's Review

Vellenw
October 14, 2012
Fabulous recipe. Made a 9x13 pan and it made for a tall lasagna...I might add the squash to the onion mixture and then layer it next time. I made some changes: roasted the squash instead of microwave it and I used 2 cans of fire roasted tomatoes for the sauce, and I caramelized the onions before wilting the spinach. Added some crushed red pepper to the smoky marinara too. Boyfriend loved it!!! Will be making it again.

emily6168's Review

sewamsley
August 20, 2012
N/A

Hairikalee's Review

GramercyGal
June 02, 2012
This was by far the most delicious vegetarian lasagna I've ever made. I took the easy way out and used store-bought marinara sauce instead of making my own, but it still turned out awesome. I couldn't find shredded provolone cheese in my grocery store so I subbed an Italian blend of parmesan, swiss and provolone. Definitely worth the time and effort it takes to make this dish. Yummy!!!

meganhalv's Review

sumtext
March 06, 2012
I really enjoyed this lasagna - it tasted great! I did roast my squash rather than microwave it. I found that the quantity of squash called for in the recipe to be very sparse (especially if it is roasted, and it shrinks!). Next time I would double the quantity of squash called for in the recipe. I also made the homemade smoky marinara - it was fairly simple and worth the extra steps.