Description
A wonderful vegetarian recipe that makes 2 batches - one for the freezer and one for dinner. Buy your favorite bottles marinara sauce or make your own!
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Directions
Cook lasagna noodles according to package instructions.
Preheat a large Dutch oven coated with cooking spray over medium-high heat. Add onions and saute 4 minutes or until tender. Add spinach and saute 1-2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs and ricotta cheese in a large bowl.
Place squash cubes in a medium saucepan, cover with water and simmer until just tender.
Coat the bottom and sides of 2 (8 inch square) baking dishes with cooking spray. Spread 1/2 cup marinara sauce in the bottom of one dish. Arrange 2 cooked noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups cooked squash over cheese mixture and spread 3/4 cup marinara sauce over the squash.
Arrange 2 more noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion/spinach mixture over cheese layer and spread 3/4 cup sauce over spinach.
Arrange 2 ore layers over sauce; spread with 1 cup marinara sauce evenly over the noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.
Bake at 375 degrees for 30 minutes. Uncover and bake an additional 30 minutes.
May freeze the second pan of lasagna, well-sealed for up to two months.
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Ingredients
 Cooking spray
3 cups chopped sweet onion
10 cups fresh baby spinach
3/4 cup shredded sharp provolone cheese
1/2 cup chopped fresh flat-leaf parsley
1 tsp. salt
2 large eggs
30 oz. ricotta cheese
3 cups diced, peeled butternut squash
6 cups Marinara sauce
12-15 lasagna noodles
1 cup grated fresh Parmesan cheese
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