Butternut Squash Lasagna

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
You can make the marinara in advance, and store it in the refrigerator up to 2 days.
== Ingredients ==
* Cooking spray
* 3 cups chopped onion
* 10 cups fresh spinach
* 3/4 cup ( 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, lightly beaten
* 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, divided
* 1 cup (4 ounces) grated fresh Parmesan cheese, divided
== Directions ==
# 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 at HIGH 5 minutes or until tender.
# Coat bottom and sides of 2 (8-inch-square) baking dishes with cooking spray.
# Spread 1/2 cup Smoky Marinara sauce in 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 noodles.
# Arrange 1 1/2 cups spinach mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
# Arrange 2 noodles over sauce; spread 1 cup sauce evenly over noodles.
# Sprinkle with 1/2 cup Parmesan.
# Repeat procedure with remaining ingredients in remaining dish.
# Cover each dish with foil.
# Bake at 375° for 30 minutes.
# Uncover and bake an additional 30 minutes.
Yield: 2 lasagnas, 6 servings per dish
Category:Healthy Main Dishes
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