Spinach and Butternut Squash Lasagna

If you haven’t heard or experienced, it is COLD here in Minnesota. I tried explaining negative temperatures to my kids and they thought I was kidding. Needless to say, the temperature dropped significantly over the weekend. When the temps drop my need for warm comfort foods rises. There is nothing like a carb coma to ward off frostbite. Oh, who am I kidding!! I didn’t even leave the house on Sunday.   

Additionally, I am currently refusing to acknowledge the disgusting amount of pounds my husband has been able to drop and instead enjoying the dozen I’ve been able to shed. We’re already feeling better, moving easier, and, most importantly, we’re not starving ourselves.

Sunday night dinner was no exception to this. We ventured out to our first truly meatless meal.  While we won’t be moving to a vegetarian lifestyle any time soon the meal was wonderful and very satisfying.   I am marking this as a successful step in my 12 step “veggie-hater” recovery program.

This recipe makes plenty to be sure to invite some of your meat-loving friends and family!  

Spinach and Butternut Squash Lasagna

This recipe does take some time and some prep work so I recommend saving it for a weekend or a day off. Also, it is freezer friendly so feel free to double the amounts and make one to freeze. (Freeze the second one before the baking step and allow it to thaw in the fridge overnight before baking)

I started my sauce first

Quick Marinara Sauce

This is a great staple sauce to have on hand or memorized for any of your favorite Italian meals. Premade sauces can have a LOT of hidden calories, fat and sodium.

2 12.5 ounce cans of fire roasted diced tomatoes

1 12.5 can of crushed tomatoes

1/3 cup of fresh basil, chopped fine (fresh is best but 1 tablespoon of dried will work)

1 tablespoon dried diced onion

1 tablespoon dried parsley

1 tablespoon dried oregano

2 cloves of garlic minced fine or pressed

1 teaspoon sugar

1 teaspoon salt

1 teaspoon balsamic vinegar (totally recommend splurging on good stuff here)

½ teaspoon fresh ground black pepper

Add in order listed to a sauté or sauce pan and allow to simmer for a minimum of 25 minutes. I don't like huge chunks of tomato so I smashed the sauce lightly with a potato masher (you could use a food processor or a whisk to break up the larger pieces). 

I allow my sauce to simmer while I prep the rest of the ingredients for the lasagna.

Spinach and Butternut Squash Lasagna

4 cups of fresh spinach, stems removed

2 cups of butternut squash, diced small

1 small onion

2 cloves of garlic minced fine or pressed

1 Tablespoon olive oil

7 ounces of fat free Ricotta cheese

2 cups of low fat sharp Provolone cheese, diced or shredded

½ cup shredded parmesan cheese

1 egg

2 teaspoons of dried parsley flakes

1 box of Barilla no-boil lasagna noodles

Quick Marinara Sauce (above)

1/3 cup of mozzarella cheese, low fat

In a sauté pan add the oil and onions over medium high heat. Sweat the onions for about 5 minutes then add the garlic and cook for another 2 minutes. Add in the spinach and toss with the onion, garlic, and oil. Allow the spinach to just wilt slightly and remove to a bowl (approximately 4 minutes).

Put the butternut squash in a microwave safe bowl, cover, and nuke for four minutes until tender.

Mix the Ricotta, provolone, parmesan, egg and parsley together in a third bowl.

Heat the oven to 350 degrees.

Spray a 9x13 cake pan with a non-stick cooking spray. Spread a ½ cup of the sauce across the bottom of the pan.  Place three “sheets” of the pasta across the sauce. Be sure to leave lots of room for expansion. 

 

Spread the cheese mixture on top of the noodles then sprinkle on a third of the squash. Add another ½ cup of the sauce over the squash. Top with another layer of noodles. Spread the cheese mixture on top of the noodles then sprinkle on a third of the spinach onion mixture. Add another ½ cup of the sauce over the squash. Top with another layer of noodles and repeat until all the ingredients are gone. I was left with one extra lasagna noodle.

Cover with aluminum foil and bake at 350 degrees for 50 minutes. Remove foil and sprinkle on 1/3 cup of mozzarella cheese and broil for 10 minutes until cheese is melted and bubbly.

Allow the lasagna to set for about 15 minutes before you cut and serve.