Butternut Squash Lasagna

Every Thanksgiving my family makes a vegetarian pasta dish, almost exlusively a baked ziti. This time I wanted something different. I thought that a Butternut Squash Lasagna would be nice and "harvesty". It came out perfect, but again, I was sick and didn't take any pictures of it while it was beautiful. Instead, here's my four day later leftover cold lumch lasagna. Sorry.

Butternut Squash Lasagna

Ingredients:
Cooking spray
1 cups chopped onion ( I only used 1/2 an onion- picky eaters)
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
3 cups diced peeled butternut squash
3 cups Marinara
12 oven-ready lasagna noodles

Grated Parmesan cheese

Preparation
Preheat oven to 400°.
Place Squash on a baking pan, coat with oil, salt and pepper, and roast in oven until tender.

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 cheese in a large bowl.

Spread enough Marinara in the bottom of a lasagna pan to lightly coat. Arrange noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange cups squash over cheese mixture; spread 3/4 cup sauce over squash.

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

Arrange noodles over sauce; spread Marinara evenly over noodles. Sprinkle with Parmesan. Cover each pan with foil.

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