| Prep Time | 15 minutes |
| Cook Time | 82 minutes |
| Passive Time | 15 minutes |
| Servings |
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Ingredients
Ingredients
- 2 lbs butternut squash cubed
- 2 boxed frozen spinach microwave and squeeze liquid out
- 15 ounce part skim ricotta
- 1 ½ cups low fat shredded mozzarella
- ½ cup grated parmesan
- ½ teaspoon salt
- ¼ teaspoon oregano
- ⅛ teaspoon ground pepper
- 3 fresh lasagna noodles cut to size of pan, (or you can use 9 uncooked (no boil) lasagna sheets)
Best Marinara Sauce
- 1 tablespoon olive oil
- 2 carrots chopped into small pieces
- 2 celery ribs
- 3 cloves garlic
- 1 shallot minced
- 1 onion diced
- ¼ cup red wine (to deglaze)
- salt and pepper
- 1 bay leaf
- 3 sprigs of thyme
- ¼ heavy cream or whole milk
- 2 tablespoons tomato paste
- 2 cans low sodium tomato sauce
- water as needed
Ingredients
Ingredients
Best Marinara Sauce
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Instructions
Spinach & Butternut Squash Lasagna
- Preheat oven to 400 and roast butternut squash for about 30 minutes or until cooked through.
- Mix ricotta, ¾ c mozzarella, ¼ c parmesan, salt, pepper and oregano in bowl and set aside.
- Reduce heat to 350 and coat 9x13 pan with cooking spray.
- Spread 1/2 c tomato sauce (recipe below) on bottom and top with 3 noodles to cover (or 1 if using fresh). Top the noodles with half butternut squash and half spinach. Dollop half ricotta mixture on top then add 1 cup tomato sauce on top. Repeat this layer one more time, pressing down on the filling as you add the layer. Put the remaining sheet(s) on top. Spread the remaining sauce on top then add ¾ c mozzarella and ¼ c parmesan. Cover with foil with cooking spray on the inside.
- Bake for 50 minutes. Remove foil and continue to bake 7 more minutes so the cheese browns. Let stand for 15 minutes before serving.
Best Marinara Sauce
- Sauté onion, garlic and shallot in olive oil until fragrant. Add celery and carrots. Cook until veggies are brown and soft. A few pinches of salt and pepper along the way to help relieve moisture. Deglaze pan with red wine, scraping the bottom of the pan. Once the liquid has evaporated, add the bay leaf, thyme, tomato paste, and tomato sauce. Stir then cover and simmer for 20 or so minutes. Taste and add salt or pepper. Now, add heavy cream or milk. This will make the sauce less acidic and extra delicious. Stir and cook on low for 5 minutes.
- Adaptation: put onion garlic, shallot, carrot, and celery in food processor and grind until there are no visible pieces. Brown this in olive oil for less chunky sauce. Add water if you like it less thick.
