Ingredients

The following ingredients have 4 Servings
  • 1/2 tbs olive oil
  • 1 large sweet onion (chopped)
  • 1 clove garlic (minced)
  • leaves off 2-3 sprigs of fresh thyme
  • 1/2 tsp Kosher salt (1/4 + 1/4)
  • 8 oz. bag fresh baby spinach
  • 1/4 lb. sharp provolone cheese (shredded, or chopped deli slices)
  • 1/4 cup chopped chives
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 32-ounce container part-skim ricotta cheese
  • 3 cups diced peeled butternut squash
  • 6 cups Smoky Marinara
  • 12 oven-ready lasagna noodles (such as Barilla)
  • 1/4 cup grated Parmesan cheese

Instruction

  • Preheat oven to 375°.
  • Place large deep pan such as a Dutch oven over medium-high heat.
  • Once hot, add onion, garlic, thyme & 1/4 tsp Kosher salt. Sauté until tender (4-5 min).
  • Add spinach, sauté until wilted. Remove from burner & set aside.
  • Combine provolone, chives, 1/4 tsp Kosher salt, pepper, eggs, and ricotta in a large bowl and mix well.
  • Place squash in a microwave-safe bowl. Cover and cook on high 5-6 minutes or until tender.
  • Coat the bottom and sides of a deep 9x13 baking dish with cooking spray.
  • Spread Marinara in the bottom of dish.
  • Arrange 3 noodles over sauce.
  • Spread about 1/2 the cheese mixture over noodles.
  • Spread the spinach-onion mix, over cheese evenly.
  • Top with a couple scoops of sauce.
  • Add a noodle layer.
  • Spread remaining cheese on noodles. (Be mindful of height, and don't use it all if the room isn't there. You still have more to add)
  • Arrange squash over cheese mixture and spread sauce over squash.
  • Add final layer of noodles and top with sauce.
  • Sprinkle generously with grated Parmesan cheese.
  • Cover pan with foil.
  • Bake for 30 minutes.
  • Uncover and bake an additional 30 minutes.