Butternut Squash Lasagna

Butternut Squash Lasagna
Photo by Karry Hosford

Ingredients

  • 1 (15-ounce) carton part-skim ricotta cheese
  • 1 (15-ounce) carton fat-free ricotta cheese
  • 6 cups Smoky Marinara
  • 6 cups Smoky Marinara
  • 1 (15-ounce) carton fat-free ricotta cheese
  • 1 cup (4 ounces) grated fresh Parmesan cheese
  • 3 cups chopped onion
  • + 21 more ingredients
    • 3 cups diced peeled butternut squash
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • Cooking spray
    • 3 cups chopped onion
    • 1 (15-ounce) carton part-skim ricotta cheese
    • 2 large eggs
    • 1 cup (4 ounces) grated fresh Parmesan cheese
    • ½ cup chopped fresh flat-leaf parsley
    • ¾ cup (3 ounces) shredded sharp provolone cheese
    • 2 large eggs
    • 12 oven-ready lasagna noodles (such as Barilla)
    • 10 cup fresh spinach
    • ½ cup chopped fresh flat-leaf parsley
    • ¾ cup (3 ounces) shredded sharp provolone cheese
    • 1 teaspoon salt
    • Cooking spray
    • 10 cup fresh spinach
    • 12 oven-ready lasagna noodles (such as Barilla)
    • 3 cups diced peeled butternut squash
    • ½ teaspoon freshly ground black pepper

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 ...

View full recipe at My Recipes

Comments

Variations on Butternut Squash Lasagna

  • Butternut Squash Lasagna
    • 3 cups diced peeled butternut squash
    • 10 cup fresh spinach
    • 2 large eggs
    • Cooking spray
    • 1 (15-ounce) carton fat-free ricotta cheese
    • +8 other ingredients


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