Roasted Butternut Squash Lasagna with Smoky Marinara Sauce

Photo by Johanna V.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Tbsp. extra virgin olive oil

  • 1

    large onion, diced

  • 1

    clove garlic, minced

  • 16

    oz. chopped frozen spinach, thawed and excess water squeezed out

  • salt and freshly ground black pepper, to taste

  • 1

    9 oz. package whole wheat no boil lasagna noodles

  • fresh mozzarella, grated

  • smoked provolone, grated

  • Parmigiano Reggiano, freshly grated

  • Roasted Butternut Squash:

  • 1

    medium to large butternut squash, peeled, seeded, and diced

  • 1

    Tbsp. extra virgin olive oil

  • kosher salt and freshly ground black pepper

  • Smoky Marinara Sauce:

  • 1

    Tbsp. extra virgin olive oil

  • 1

    large onion, diced

  • 3

    cloves garlic, minced

  • 1/4

    cup fresh basil, chopped

  • 2

    Tbsp. fresh parsley, chopped

  • 2

    Tbsp. fresh oregano, chopped (or 2 tsp. dried oregano)

  • 1

    tsp. smoked paprika

  • 2

    tsp. balsamic vinegar

  • 1

    28-oz. can fire-roasted crushed tomatoes

  • 1

    28-oz. can crushed tomatoes

  • salt and freshly ground black pepper, to taste

Directions

1. To roast the squash, preheat oven to 425 F. Line a large baking sheet with aluminum foil and lightly grease with cooking spray. Toss the squash with olive oil to coat. Season with salt and pepper. Spread in a single layer on the prepared baking sheet. Roast in preheated oven for 20-30 minutes, turning occasionally, until tender and golden. Remove from the oven and set aside. 2. To prepare the sauce, preheat the olive oil in a large skillet over medium heat. Add the onion and cook until tender. Stir in the garlic and cook for another minute. Add the basil, parsley, oregano, paprika, vinegar, and tomatoes. Simmer 10-15 minutes. Season to taste with salt and pepper. 3. To prepare the filling, preheat olive oil in a second large skillet over medium heat. Add the onion and cook until soft. Add the garlic and cook for another minute. Stir in the spinach and cook for several minutes until heated through. Season to taste with salt and pepper. 4. To prepare the lasagna, pour a thin layer of sauce over the bottom of a lightly greased 9x13 baking dish. Place a single layer of noodles over the sauce. Top with a layer of mozzarella, provolone, and Parmesan, then half of the roasted squash, half of the spinach mixture, and 1/3 of the remaining sauce. Top with another layer of noodles, another layer of cheese, the remaining squash, the remaining spinach mixture, and half of the remaining sauce. Top with a final layer of noodles, the remaining sauce, and a generous sprinkling of cheeses. 5. Preheat oven to 375 F. Bake, loosely covered with aluminum foil, for 30 minutes. Remove foil and bake another 15 minutes uncovered, until golden and bubbling.

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