Butternut Squash Lasagna

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 3 cups butternut squash diced peeled
• 2 large eggs 
• 0.5 cup parsley fresh chopped
• 12  lasagne pasta sheets (such as Barilla)
• 6 cups tomatoes 
• 3 cups onion chopped
• 4 ounces parmesan fresh grated
• 15 ounce part-skim ricotta 
• 3 ounces provolone cheese shredded
• 15 ounce whole-milk ricotta cheese fat-free
• 1 teaspoon salt 
• 10 cup pkt spinach fresh

Equipment

• bowl
• frying pan
• oven
• plastic wrap
• aluminum foil
• microwave
• dutch oven

Directions

1. Preheat oven to 37
2. Heat a large Dutch oven coated with cooking spray over medium-high heat.
3. Add onion; saut 4 minutes or until tender.
4. Add spinach; saut 1 1/2 minutes or until spinach wilts.
5. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.
6. Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
7. Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray.
8. 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.
9. 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.
10. Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles.
11. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.
12. Bake at 375 for 30 minutes. Uncover and bake an additional 30 minutes.
13. 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.
14. To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 37
15. Remove foil; reserve foil.
16. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375 for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.