Freshfully Friday


Will was out-of-town this weekend and Friday night I did what I love the most.  I cooked a beautiful lasagna that was filled with so many fresh ingredients.  The best part about this meal is that it makes two lasagnas.  You can freeze the second or you can make it as a gift for someone.  I have devoured the entire lasagna over the past two days so I hope you enjoy it as much as I did.

* this recipe can be found at Cooking Light.


Butternut Squash Lasagna

Cooking Light's Butternut Squash Lasagna

  • Cooking spray
  • 3  cups  chopped onion
  • 10  cup  fresh spinach (1lb bag or box)
  • 3/4  cup  (3 ounces) shredded sharp provolone cheese
  • 1/2  cup  chopped fresh flat-leaf parsley
  • 1  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 2  large eggs
  • 1  (15-ounce) carton part-skim ricotta cheese
  • 1  (15-ounce) carton fat-free ricotta cheese
  • 3  cups  diced peeled butternut squash (About 2 small-med squash)
  • 6  cups  Smoky Marinara (Make this first, recipe is listed below)
  • 12  oven-ready lasagna noodles (such as Barilla) (Find no boil or oven ready noodles, they are a HUGE time saver…. they come in fat short sheets and fit perfectly in the pan)
  • 1  cup  (4 ounces) grated fresh Parmesan cheese



Preheat oven to 375°. (If roasting squash set oven to 400° and read directions below.  Once squash is done set oven back to 375° for lasagna)


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 a microwave-safe bowl. Cover and cook on high 5 minutes or until tender. (I prefer to roast the squash instead of microwave beacuse it creates a deeper flavor.

Drizzle with olive oil and sprinkler with salt & pepper and roast in 400° oven for 40 minutes or until tender.  Stir halfway through. )


Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.


Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.


Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.


Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.


* To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

** To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.



Smoky Marinara

  • 1  tablespoon  olive oil
  • 3  garlic cloves, minced
  • 1/4  cup  chopped fresh basil
  • 2  tablespoons  chopped fresh parsley
  • 2  tablespoons  chopped fresh or 2 teaspoons dried oregano
  • 2  teaspoons  balsamic vinegar
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  pepper
  • 1  (28-ounce) can crushed fire-roasted tomatoes, undrained
  • 1  (28-ounce) can crushed tomatoes, undrained



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, and simmer 10 minutes. (I simmered until I was ready to assemble lasagna)


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