Monday, November 5, 2012

Butternut Squash Lasagna with Marinara

The last Farmers' Market of the season was this weekend, which is yet another reminder that winter is coming.  I am doing my best to embrace the impending season full of snow and COLD, by thinking about the positive aspects of winter, like the the Packers, old fashions, wood burning fires, skiing, snuggling and more old fashions. Spending time in the kitchen is another thing that gets me through the long Wisco winters and this Butternut Squash Lasagna, is a dish that will warm your spirit and tummy!  The recipe is from Cooking Light, which makes it virtually guilt free (unless you have multiple old fashions while eating it).  I did make a few small changes, so I will re post the recipe below. 



2 tablespoons olive oil
3 cups chopped onion
2 cloves of garlic crushed and diced
10 cups fresh spinach
3/4 cup (3 ounces) shredded sharp provolone cheese
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon 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
5 cups butternut squash, peeled and cut into 1-inch chunks 
6 cups marinara (Use your favorite or make your own)
12 oven-ready lasagna noodles (such as Barilla)
1 cup (4 ounces) grated fresh Parmesan cheese



  1. Preheat oven to 375°. 
  2. Heat a large Dutch oven coated with olive oil over medium-high heat. Add onion and garlic; 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.
  3. Place squash in a microwave-safe bowl. Cover and cook on high 5-8 minutes or until tender.
  4. Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup 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.
  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.
  6. Arrange 2 noodles over sauce; spread 1 cup Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.
  7. Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
  8. 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.
  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.

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