INCREDIBLE RECIPE butternut squash lasagna and smokey marinara

MY ALTERATIONS TO THESE RECIPES:  FOR ALL THE TOMATOES I USED 5 PINTS OF HOME MADE CANNED CRUSHED TOMATOES AND 8 OUNCES OF TOMATO SAUCE, ALSO USED A COMBINATION OF SPICES INSTEAD OF JUST BASIL (ROSEMARY, PARSLEY, BASIL).

ALSO INSTEAD OF CUTTING UP THE BUTTERNUT SQUASH AND MICROWAVING IT I BAKED A COMBINATION OF WINTER AND ACORN SQUASH IN THE OVEN AT 350 F FOR 50 MINUTES WHILE MAKING THE SAUCE, THEN AND CUT IT UP.

DO THAT FIRST, SO BY THE TIME YOU ARE READY TO MAKE THE LASAGNA IT WILL BE READY, THAT MAKES THE TOTAL TIME ABOUT AN HOUR FOR PREP, UNLESS YOU MAKE THE SAUCE AND BAKE THE SQUASH AHEAD OF TIME.

YOU END OUT BAKING THE LASAGNA FOR AN HOUR.

I made these recipes for my Work Family for the weekend of October 6 and 7, a great weekend!!!!!

Smoky Marinara

Look for fire-roasted tomatoes (we used Muir Glen) in the organic section or with the canned tomatoes in your supermarket.

This recipe goes with Butternut Squash Lasagna,Butternut Squash Lasagna, Four-Cheese Stuffed Shells with Smoky Marinara

Yield: 6 cups (serving size: 1/2 cup)

Nutritional Information

Amount per serving

• Calories: 55
• Calories from fat: 20%
• Fat: 1.2g
• Saturated fat: 0.2g
• Monounsaturated fat: 0.8g
• Polyunsaturated fat: 0.1g
• Protein: 2.3g
• Carbohydrate: 9g
• Fiber: 2.3g
• Cholesterol: 0.0mg
• Iron: 0.9mg
• Sodium: 350mg
• Calcium: 49mg

Ingredients

• 
  Preparation
• 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

1. 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.

Butternut Squash Lasagna

The sweet squash contrasts beautifully with Smoky Marinara in this butternut squash lasagna. You can make the marinara in advance, and store it in the refrigerator for up to 2 days.

Yield: 2 lasagnas, 6 servings per pan
Nutritional Information

Amount per serving

• Calories: 254
• Calories from fat: 30%
• Fat: 8.5g
• Saturated fat: 4.5g
• Monounsaturated fat: 2.2g
• Polyunsaturated fat: 0.3g
• Protein: 18.6g
• Carbohydrate: 27.6g
• Fiber: 3.3g
• Cholesterol: 69mg
• Iron: 3.2mg
• Sodium: 560mg
• Calcium: 414mg

Ingredients

• 
  Preparation
• Cooking spray
• 3 cups chopped onion $
• 10 cup fresh spinach $
• 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
• 6 cups Smoky Marinara
• 12 oven-ready lasagna noodles (such as Barilla)
• 1 cup (4 ounces) grated fresh Parmesan cheese

1. Preheat oven to 375°.
2. 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.
3. Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
4. 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.
5. 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.
6. 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.
7. Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
8. 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.
9. 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.