Butternut Squash Lasagna With Smoky Marinara

Ingredients

  • 1 cup parmesan cheese, grated
  • 12 lasagna noodles (oven-ready I use Barilla no-boil noodles)
  • 3 cups butternut squash, peeled and diced
  • 1 (32 ounce) carton cottage cheese, low-fat (2%)
  • 2 large eggs
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • + 16 more ingredients
    • ½ cup fresh flat-leaf parsley, chopped (or 8 tsp. dried)
    • ¾ cup Italian cheese blend, shredded
    • 10 ounces frozen chopped spinach, thawed and well drained
    • 3 cups onions, chopped
    • ½ teaspoon crushed red pepper flakes (optional)
    • 1 (28 ounce) can crushed tomatoes (undrained)
    • 1 (28 ounce) can fire-roasted tomatoes (undrained)
    • 1/8 teaspoon pepper
    • 1/8 teaspoon salt
    • 2 teaspoons balsamic vinegar
    • 2 teaspoons dried oregano
    • 2 tablespoons fresh oregano, chopped or 2 teaspoons dried oregano
    • 2 tablespoons fresh parsley, chopped (or 2 tsp. dried)
    • ¼ cup fresh basil, chopped (or 4 tsp. dried)
    • 3 garlic cloves, minced
    • 1 tablespoon olive oil

1 Make the sauce: Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat to the lowest simmer setting while you're making the lasagna. 2 Make the lasagna: Preheat oven to ...

View full recipe at SpringPad

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